This recipe is courtesy of Shannon’s father, Dave, and is always what Shannon chooses for her birthday dinner.
Shrimp Scampi—pairs with Chardonnay
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.