Olive Garden should be jealous.

I made this shrimp scampi for dinner tonight and it was a pretty big hit! I was going to make a pasta dish with alfredo sauce from a jar but then I decided to search for a pasta and shrimp dish on Pinterest. This is what I ended up with! It was super tasty, just the perfect amount of sauce made it a light spring dish. The recipe called for white wine in the sauce, but I used chicken broth instead. If it was delicious without the wine, I can't imagine how yummy it would be with it! I'll have to follow the recipe exactly next time. I have cut the original recipe down to serve 3-4 people.

Lemon-Garlic Shrimp Scampi

Recipe via The Daring Gourmet

Ingredients:
1/2 pound linguine or fettuchine pasta cooked according to directions
1/2 pound shrimp, tails removed
1/2 cup white wine (I used chicken stock + 1 tablespoon of red wine vinegar)
3 tablespoons butter (I used the leftover garlic and herb butter that I previously made for a different recipe)
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2-3 cloves garlic
A few shakes of red pepper flakes
Salt and pepper to taste
Parmesan cheese for topping and garnishing
Parsley for garnishing

Directions:
1. On medium heat in a skillet, heat butter and olive oil until melted and hot. Toss is shrimp, cook for 1 minute. Flip the shrimp and toss in garlic and red pepper. Cook an additional minute or two (but that's it! don't overcook) and remove shrimp from pan, set aside.
2. To the remaining butter and oil, add white wine, lemon juice, salt, and pepper. Boil sauce for 3 minutes and then reduce to medium heat. Toss the shrimp back into the sauce along with the pre-cooked pasta. Toss around until fully coated, and sprinkle in parmesan and parsley just before serving.

Bon appétit!