When you’re looking for something festive to serve that’s impressive, yet requires little time and effort – shrimp scampi is it. Quickly made with garlic, extra virgin olive oil and butter, it’s a great way to turn an inexpensive bag of frozen shrimp (I like starting with raw shrimp, deveined and shelled with the tail left on) into a light yet impressive meal or starter. If you like, ditch the pasta and serve the shrimp in the pan juices with crusty bread for mopping.
Garlicky Shrimp Scampi with Spaghetti
1 lb. spaghetti or spaghettini
2-4 Tbsp. extra-virgin olive oil or canola oil
2-4 Tbsp. butter
1 lb. raw, tail-on, peeled and deveined large shrimp
5-6 large garlic cloves, finely crushed or grated
1/2 cup dry white wine
pinch red chili flakes
small handful of flat-leaf parsley
Cook the pasta according to package directions.
Meanwhile, heat the oil and butter in a large, heavy skillet set over medium-high heat.
Sauté the shrimp, turning over as needed, until just cooked through; transfer to a bowl. Add the garlic to the pan and cook for a minute, then add the wine and chili flakes.
Return the shrimp to the pan, heat through and toss with pasta and parsley. Serves 4.