1 ½poundslarge or extra-large shrimpshelled and deveined
½cupdry white wine
½teaspoonkosher saltplus more to taste
¼teaspoonfreshly ground black pepperplus more to taste
1fresh lemonjuice, and zest
Bring a large pot of water to a rapid boil and salt well with kosher salt. Add in the angel hair pasta and cook for 1 minute less than the package directions state. Drain the pasta, reserving ¼ cup of the cooking liquid.
In a large, deep nonstick skillet, heat 1 tablespoon of the butter and 2 tablespoons of the oil over medium heat. Once the butter is melted, add in the garlic, crushed red pepper flakes, and shallots. Saute for 1 minute, just to begin to toast the shallots. Add the shrimp, salt, and pepper to the skillet and saute for just 2 minutes. Remove the shrimp to a plate.
Add the wine, or stock, and lemon juice to the skillet, and scrape up any browned bits on the bottom of the pan. Let the wine reduce by half and then add in the additional tablespoon of butter. Once the butter has melted, add the shrimp back into the skillet. Add the lemon zest cook for 1-2 minutes or until the shrimp is pink and firm.
Add the cooked pasta, reserved liquid, parsley, and an additional tablespoon of olive oil to the skillet and toss to coat. Heat over low heat for 1 minute just to combine everything. Taste and adjust seasoning if needed. Serve immediately.
Shrimp: Use either large or extra-large shrimp, that is either fresh or defrosted. You can opt to use shrimps with shells on, which will enhance the flavor of the sauce. But just keep in mind they will take about 5-7 extra minutes to cook through.White Wine: It is best to use dry white wine like chardonnay or pinot grigio. If you don't drink wine, use low-sodium chicken stock. Crushed Red Pepper Flakes: Omit or cut in half if sensitive to spice. Although this amount is not overwhelming. Shrimp Scampi without the Pasta: Omit the pasta from the recipe and reduce the oil from 3 tablespoons to 2 tablespoons. Leftovers: Store leftover shrimp scampi in a sealed container in the refrigerator for up to 3 days. Add a splash of stock or water before reheating to keep the pasta from drying out.