Servings: 2
Prep and cook time: 30 minutes
Ingredients:
30 medium shrimp (they can be frozen and pre-cooked or raw – though if raw, shall and de-vein them)
2 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons butter
Sea Salt and Kosher salt
4 garlic cloves, slivered or minced (I prefer slivered)
1 teaspoon crushed red pepper
1/2 cup white wine (I rather like Pinto Gris, although a Riesling also adds good flavor)
2 Tablespoons finely chopped curley parsley (flat parsley will also work) or 1 Tablespoon of dried parsley
1 Tablespoon Fine Herbs
Freshly Ground Black Pepper to taste
1 Tablespoon freshly squeezed lemon juice – strain out the seeds.
6 ounces Fettucine noodles
Directions:
Place pan of water with 1 Tablespoon of Olive Oil and 1 Tablespoon Salt included on a burner and turn up to start the water to boil. While waiting for the water to come to a rolling boil….
Place 2 Tablespoons Extra-Virgin Olive Oil in a large skillet. Heat on high. Reduce the heat to medium high and add the 3 Tablespoons butter. The butter will melt into the oil and begin to foam. When the butter ceases to foam, add the garlic and crushed red pepper to the pan. Saute for a minute or so, until you begin to see the edges of the garlic brown.
By now the water should be at a rolling boil. Add the fettucine to the water and allow it to cook al dente. Test the noodle after 5 minutes. Continue cooking till almost done. Drain into collander and cover with a clean towel to hold in the heat.
As soon as you see the garlic starting to brown, add the shrimp to the skillet. Then add the white wine and stir or shake to coat the shrimp with the butter, oil and wine sauce. Spread the shrimp in an even layer In the skillet. Increase the heat to high and boil the wine vigorously for about 3 minutes.
Turn the shrimp over or toss them so the cooked sides are facing up while boiling the wine sauce for another minute or so. Remove from the heat and add the parsley flakes. add the lemon juice and black pepper and toss again to coat.
Place the fettucine on the dinner plate, ladle the scampi and butter/wine sauce over the fettucine. Add hot crusty bread to soak up the sauce when you have eaten the fettucine and shrimp.