This recipe is courtesy of Shannon’s father, Dave, and is always what Shannon chooses for her birthday dinner.

Shrimp Scampi—pairs with Chardonnay

Serves 2

4 T. butter (or substitute olive oil)

4 cloves garlic, minced

½ lb. uncooked shrimp, peeled and deveined

Salt to taste

¼ c. dry white wine (Silver Thread Chardonnay recommended)

2 T. fresh parsley, chopped

Fresh grated parmesan cheese, if desired

½ lb. angel hair pasta, cooked

 

Melt butter in a medium –sized skillet over medium-low heat.  Add garlic and sauté until soft but not browned.  Season shrimp with salt and add it to pan, cooking about 2 min. per side, or until just cooked through.  Remove shrimp from pan to avoid overcooking.  Add dry white wine, stirring, until sauce comes to a boil and reduces slightly.  Create a nest of angel hair pasta on each plate, arrange shrimp on the top, drizzle shrimp and pasta with sauce, and garnish with parsley and parmesan cheese.

 

 

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