Heavenly Shrimp Scampi
The garlic infused butter/oil mixture gives the perfect amount of flavor to this dish without overpowering it.
2 lbs lg. shrimp - peeled & deveined
3-4 large garlic cloves - slashed several times with a knife toward root end but leave whole
1/4 cup butter
1/2 cup extra virgin olive oil
Juice of one lemon
1 cup sauvinion blanc
1 cup freshly grated parmesano reggiano
1 lb. thin spaghetti or angel hair pasta
2 tsp. coarse black pepper
Chopped fresh parsley
Melt butter & olive oil over med. heat in a large saute pan. Drop in the garlic cloves and remove pan from heat. Press down on the garlic to help open and expose the flesh to the hot oil and leave them to infuse (but not burn) the oil for about 30 min. (use this time to clean shrimp). Bring a large pot of salted water to a boil and cook pasta until al dente, then drain. Meanwhile, remove the garlic cloves from the oil and discard. Return the saute pan to the burner over med. high heat. At this point, the pasta must be ready and the remaining ingredients must be assembled before the shrimp are started. Saute the shrimp in the hot oil until they turn pink, tossing frequently, about 1-1/2 - 2 minutes. Add the wine and lemon juice, then the pasta, pepper and parmesan cheese. Toss everything together and serve immediately in big bowls, garnished with parsley and bread served on the side.
Makes six hearty servings.