Shrimp Scampi

Servings: 2 | Serving size: 4 ounces shrimp with 2 ounces pasta

Cooking Time: 30 Minutes

This recipe can be easily be multiplied but does not make very good leftovers.

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots

Ingredients

• 4 cloves garlic (minced)
• 2 Tbsp unsalted butter
• 1/4 tsp salt
• 1 Tbsp Italian parsley (minced)
• 4 quarts water
• 4 ounces whole wheat or gluten-free angel hair pasta
• 8 ounces large shrimp (peeled and deveined)
• 4 Tbsp white wine

Place the garlic, butter, and minced parsley in a small bowl and blend together well. This is best done at least 2 hours before serving, but overnight is fine (and might be even better).

Place the water in a large stockpot over high heat.

When the water begins boiling, add the pasta and cook for about 8 - 12 minutes (or according to package directions) until just done.

After the pasta has been cooking for about 3 - 4 minutes, place a large skillet over medium high heat.

Add the scampi butter, and when it melts, add the shrimp.

Cook for about 4 minutes, tossing occasionally.

Add the white wine and continue to cook the shrimp, tossing occasionally.

Cook for another 4 minutes. If the sauce reduces too much and is too thick, add some of the pasta water one tablespoon at a time.

Drain the pasta and add it to the pan with the shrimp. Toss to coat, cooking for about one minute.

Serve immediately.