Shrimp Scampi over Angel Hair Pasta Recipe

Not generally a shrimp eater, this wasn't too bad with the tiny shrimp. The only thing missing was some fresh herbs; parsley would have been a nice addition.

4 T butter, divided
4 T olive oil, divided
3 cloves garlic, minced
hot pepper flakes, to taste
1 lb mini shrimp, rinsed with cold water and drained well
sea salt and freshly ground black pepper to taste
1/2 cup dry white wine (I used Chardonnay)
juice from 1 fresh lemon
hot cooked Angel Hair pasta
freshly grated Parmesan blend cheese to serve

In a large frying pan over medium low heat, melt 2 T butter in 2 T oil. Infuse the garlic and hot pepper flakes about 1 minute.

Meanwhile, season the shrimp generously with salt and pepper. Add to the pan and cook 2 to 3 minutes. With a slotted spoon, remove the shrimp and garlic from the pan; set aside to keep warm.

Increase heat to high and add wine and lemon juice; bring to a boil. Reduce mixture for a few minutes.

Add remaining butter and oil. When the butter has melted, return the shrimp mixture to the pan and bring to a simmer.

I served the shrimp and sauce over the pasta, sprinkled with the cheese and with a thick slice of cheesy garlic Texas toast.http://media-files.gather.com/images/d313/d303/d746/d224/d96/f3/full.jpg

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