I love butter. Ask anyone who knows me. Usually I like bread with my butter. Literally. I use fresh homemade bread to scrape butter out of the container. Sometimes I like noodles with my butter. Tonight it was noodles.
I made shrimp scampi pretty early in our marriage. Then I lost my recipe. I made several attempts but nothing really came close. Most recipes I tried were too “lemony”. So, I took those recipes and tweaked them to make this one.
2 sticks of butter (yes, 8 tablespoons)
2 tbsp vegetable oil
6 large cloves of garlic (we love garlic)
1/8 tsp dried parsley
4 tbsp white wine
2 lbs shrimp (peeled and deveined)
2 tsp flour
juice from 1/2 lemon
1 box angel hair pasta
Thaw shrimp and dry with paper towels.
Cook pasta according to instructions on box.
Heat butter and oil over medium heat in a skillet.
Cook garlic (chopped or sliced) and parsley in butter and oil (do not let garlic brown).
Add wine to skillet. Add shrimp to skillet and cook 3-5 minutes.
When the shrimp is almost pink, add flour to skillet to thicken butter sauce.
Add lemon juice and cook one more minute.
Pour shrimp and butter sauce over cooked noodles and serve.
Note: This is what the skillet looks like when I add the flour. Some of the shrimp is pink and some of it is still clear/gray. Add lemon juice when all shrimp is pink and cook one more minute.
Shrimp can get expensive, compared to the other meals we eat. But, a whole bag of shrimp (3 lbs) is cheaper than the chicken scampi at Olive Garden and much cheaper than most shrimp dishes I’ve seen at restaurants. So, if we can get our fix of this at home, we’re still saving some money. At least I tell myself that 🙂