Shrimp Scampi With Pasta

This is my version if shrimp scampi. All my guest say it's as good or berrer than Carrabas. For a large group serve it in a large bowl family style rather than making individual orders. I prefer the fresh frozen shrimp with the shells on rather than the frozen pealed and deviined, which have a preservative added taste. The recipe is for one serving you can bump it up

• Ready In: 52 mins
• Serves: 1
• Yields: 1 bowl

Ingredients

• 2  teaspoons extra virgin olive oil
• 1  garlic clove, minced
• 6  shrimp, pealed and devined, tails on
• 2  tablespoons butter, chefs style, see below
• 1⁄3 cup white wine, chablis
• 2  teaspoons lemon juice, fresh
• 4  ounces pasta noodles, cooked, your favorite kind and shape
• 1  tablespoon cheese, grated parmesan

• Chefs Butter Make Ahead

• 1⁄3 cup parsley, fresh finely chopped
• 1  cup butter, lightly salted, room temperature
• 6  garlic cloves, finely minced fresh

Directions

1. Preheat saute' pan medium high and add olive oil and minced garlic but dont let the garlicburn, afer a minuet add the shrimp and cook about two minuets each side. Deglaze the pan with the wine, add lemon juice and reduce by half. Turn OFF the heat and add the chefs butter when melted toss with warm pasta, top with grated parm if desired and serve.