Jo wanted shrimp scampi, and we've got some big shrimp in the freezer. Let's do it! The ingredients...
Jumbo shrimp, lemon juice, some dry white wine, a diced shallot, and about 10 diced garlic cloves.
Melt 2 TBSP butter in 2 TBSP olive oil over medium-high heat.
Sauté the shallot and garlic. I threw in some red pepper flakes for a little heat, too.
Sauté a couple minutes, then remove from the pan.
Meantime, the pasta (we're using spaghetti tonight...can't find any linguine in the pantry!) starts to cook.
After a little salt & pepper, the shrimp get a couple minutes on each side.
Remove the cooked shrimp.
2 more TBSP olive oil and 2 more TBSP butter into the pan. Then add 1/2 cup white wine and 2 TBSP lemon juice. Add the shallots & garlic back in and cook for a couple minutes.
Add the drained pasta and the shrimp. Mix it up to coat the pasta.
A tasty bowl of shrimp scampi with some Parmesan. Great dinner!