Shrimp Scampi with Pasta

When I was sorting my hundreds of recipe cards, many from my mother, friends, and former co-workers, I came across this classic pasta dish.  Yes, that is correct, I have hundreds of handwritten 3×5 recipe cards.  Many date back over 50 years, all with delicious and classic dishes.  I even have cards listing menus served at various parties throughout the years.  I forgot to also add, I have printed invitations that were sent for various events.  A true treasure trove, that I am fortunate to have.  Anyway, I saw this recipe and had all of the ingredients on hand.  I made this and it was a good, if not better, than any restaurant version I have tasted.

shrimp scampi  

Shrimp Scampi with Pasta
a classic recipe that will wow your guests
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Ingredients
  1. 1/3 cup butter
  2. 1/2 teaspoon red pepper flakes
  3. 1/4 cup italian parsley, chopped
  4. 4 cloves of garlic, minced
  5. 2 # medium to large shrimp, peeled and deveined
  6. 1/4 cup dry white wine
  7. 2 tablespoons lemon juice
  8. salt and pepper, to taste
  9. parmesan cheese, freshly grated
  10. 1/2 # linguine, fettuccine or spaghetti
Instructions
  1. Melt butter in a large heavy saucepan over medium heat. Add red pepper flakes, parsley, and garlic. Continue to cook over medium low heat until the garlic has softened (do not let the garlic brown or you will get a bitter garlic taste) Cook pasta according to package directions, al dente.
  2. After approx. 5 minutes, increase heat to medium - medium high and add your shrimp to the sauce. Cooking stirring occasionally until the shrimp is just cooked and has turned pink. (Overcooking shrimp will make the shrimp tough) Add wine and lemon juice, reduce heat to medium-low. Taste sauce and add salt and pepper, to taste. Add cooked pasta to the sauce and combine. Cook for approx. 5 minutes over low heat until the sauce has been absorbed by the pasta. Continue stirring pasta with tongs to coat all strands of pasta with the sauce. Serve with grated parmesan cheese.
  3. This recipe will serve 3 - 4
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