Rich. Silky. Flavorful. Delicious.
Having a dairy allergy has its drawbacks, but fortunately there are milk-free products that I can easily substitute into traditional recipes. It seems like forever since I’ve had shrimp scampi, but this recipe turned out pretty well. I admit to not paying close enough attention to the ingredients and used too much pasta (I used the one-pound box entirely), so I made about a quarter-cup more sauce at the end. It still turned out delicious. Enjoy!
3 tablespoons olive oil
3 tablespoons unsalted butter
6 cloves garlic, peeled and finely chopped
3/4 pound large shrimp, shelled and deveined
1/3 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped flat-leaf parsley
3/4 pound angel hair pasta, cooked
Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add garlic and cook 1 minute. Add shrimp and cook 1 minute on each side. Stir in wine, lemon juice, salt and pepper; cook 2 minutes. Stir in parsley and remove from heat. Add pasta to shrimp in skillet and toss to coat; stir in remaining butter and oil. Serve immediately.
*Recipe courtesy of Family Circle magazine, October 2009