Ingredients
2 tablespoons olive oil
2 lbs uncooked, peeled and deveined shrimp
4 teaspoons minced garlic
Crushed red pepper
2 sticks butter
1/4-1/2 cup dry white wine
3-3.5 tablespoons lemon juice
3-3.5 teaspoons salt
2 teaspoons oregano
1/2 teaspoon pepper
1.5 lbs angel hair pasta
Additional 3-6 tablespoons of butter.
1/3 cup chopped parsley
Freshly grated Parmesan or Peccorino-Romano cheese
Preparation
Heat water for pasta in large pot until boiling. Add salt to taste.
Saute shrimp in olive oil, a few dashes of crushed red pepper and garlic in a large skillet until browned and cooked through. Transfer to bowl.
Melt butter in same pan. Scrape up browned bits. Add salt, oregano, pepper, lemon juice and wine. Heat to a simmer. Return shrimp and accumulatated juices to pan. Season with salt, pepper and lemon juice to taste.
Meanwhile, cook pasta to taste, about 4 minutes. Drain . Add 3-6 tablespoons butter and toss until incorporated. This prevents pasta from too quickly absorbing all the scampi sauce.
Serve scampi over pasta. Sprinkle with parsley. Pass grated Parmesan or Peccorino-Romano at the table.
