1/2 pound angel hair pasta
2 tablespoons olive oil
1/2 pound large shrimp, peeled and deveined
4 cloves garlic
1 lemon, juiced and zested
1/2 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley
In a large pot of salted boiling water, cook pasta about 3 to 5 minutes or until al dente. Reserve some pasta water for the scampi sauce.
Heat a large 12-inch skillet over medium-high heat.
Add the olive oil.
Once hot, add the shrimp and sauté until just cooked through, about 2 to 3 minutes.
Remove to a plate and reserve.
Add garlic to the skillet, and sauté until the garlic is fragrant, about 1 minute.
Add lemon juice and white wine, and raise the heat to high.
Let the liquid reduce for 2 to 3 minutes.
Whisk in butter, add a ladleful of the pasta cooking water and return the shrimp.
Remove from heat.
Drain pasta in a colander, add it to the skillet along with the chopped parsley and toss.
Add lemon zest, and add salt and pepper, to taste.
Transfer to a serving platter and serve immediately
“This dish is sure to impress your loved one on Valentine’s Day! Try adding scallops or mussels.”-Chef Rose