This is a dish I made quite often when we lived in Charleston and I'm not sure why I quit. The other day while we were at the grocery store, I saw the shrimp on sale and thought "mmmm shrimp scampi..." and I knew I had to make it!
For this dish I buy the frozen-already-cooked-detailed-deveined shrimp. I thaw them out in water about 30 minutes before I start cooking.
First put on a pot of water to boil for the pasta.
Melt 4 tbsp butter over medium in a saute pan and add 2 tbsp olive oil. Throw in 1/2 a chopped onion and 4 minced cloves of garlic. Let it cook for 2-3 minutes, until the onions are clear (be careful not to burn the garlic!)
Add a pound of shrimp, stir, and squeeze in the juice of 2 lemons. Add 1/2 cup chicken broth, salt and pepper to taste, and 4 dashes of hot sauce (I skip the hot sauce). Stir and reduce the heat to low.
If you're lucky like me, you have a super-strong lemon squeezer to help you out!
Throw 8 oz angel hair pasta into the boiling water. Cook until al dente.
Drain pasta, mix, and top with 1/2 cup grated parmesan cheese, chopped fresh basil, and chopped fresh parsley. I like to use fresh parsley (I was out at this time) and honestly don't remember ever putting basil on this but I'm sure it's tasty either way!
Finally, the finished product:
Add some roasted broccoli...
...set the table, and light a candle to enjoy with someone special!
Until next time,
Hannah Elise
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