Classic Scampi

This recipe has become a staple in our repertoire.  If neither Shea or I are craving a particular food, this is an awesome 'fall back' recipe that is simple to make and satisfying.  It was one of the first recipes that Shea and I attempted to make together.  It has such a light and refreshing taste but will fill up your tummy! 

Classic Lemon Pepper Shrimp Scampi

Ingredients
angel hair pasta
extra virgin olive oil (referred to as EVOO from here on out)
3 cloves garlic, minced
1/2 cup chicken broth
3 tablespoons white wine
juice of 1 lemon
salt
lots of pepper
1/2 lb. shrimp, peeled and deveined
2 tablespoons butter
fresh basil, chopped

1. Bring large pot of water to boil.  Add angel hair pasta and cook to al dente.  Drain and place back into pot.

2. In a large skillet, sautee garlic with EVOO over medium heat. 

3. Stir in chicken broth, white wine, lemon juice, salt, and a lot of pepper.  Let the sauce reduce for a few minutes. 

4. Add butter into sauce.  Let it melt and then add shrimp and basil.  Cook until shrimps have a nice pink color.  Beware of cooking the shrimps too long -- the longer amount of time shrimp is cooked, the tougher it gets. 

5. After shrimps are done cooking, pour the shrimp sauce over pasta noodles.  Toss to coat all noodles. 

Bon appetit!

After I have served my portion of pasta, I usually squeeze more fresh lemon juice over the top.  Doing so brings out the lemon flavor a little bit more, which I love!  Shea and I have also made this with seasoned chicken breasts or without any meat, just pasta.  Slice a zucchini into thin strips and sautee in the beginning with the garlic and EVOO to add a vegetable to the meal.  The zucchini blends wonderfully.

sauce and shrimp before adding to pasta