Shrimp Scampi Pasta Recipe

Shrimp - To a large, high-sided skillet, add 2 tablespoons butter, the olive oil, and heat over medium-high heat to melt the butter.

Add the onions and cook for about 3-4 minutes, or until becoming soft and translucent; stir frequently.

Add the garlic and cook for 1 minute, or until fragrant; stir nearly constantly.

Add the shrimp* (see Notes), evenly season with the salt and pepper, cook for 1 minute on the first side, flip, and cook for 1 minute on the second side until shrimp are turning pink and are opaque; they should be about 90% cooked at this point. It's okay if they are not cooked completely because they will be simmering a couple minutes longer.

Add the white wine, lemon juice, remaining butter, and allow the mixture to simmer for about 2 minutes, or until the shrimp are completely cooked through and the liquid volume has reduced a bit and smells aromatic. Please see Notes below re cooking with wine if you're concerned.

Add the Parmesan and stir to combine.

Add the cooked pasta to the shrimp, 1/4 to 1/3 cup pasta water, and toss very well to combine. Tips - If your skillet is large enough, you can do this in your skillet, otherwise do it in a large bowl. Depending on how saucy or dry your pasta looks, add a touch more pasta water, if needed.

Optionally and to taste add the parsley, red pepper flakes, and toss to combine.

Serve immediately. Recipe is best served warm and fresh and while leftovers will keep airight in the fridge for up to 3-4 days, it's a dish best enjoyed right after making it. You technically can freeze it for up to 3 months, but again, fresh is truly best. Reheat leftovers in the microwave for 30-60 seconds, or as needed, taking care not to overheat them.

Adapted from my Easy 10-Minute Shrimp Scampi