Shrimp Scampi

Shrimp Scampi

This is a great version of shrimp scampi and it couldn't be simpler. It's very fast and easy to cook and light and delicious, not heavy and greasy like some scampi. Linguini, angel hair, or penne rigate pasta work equally well in this dish.

2 lbs	peeled medium shrimp
1 lb	pasta of your choosing
1 tbl	butter
1 tbl	olive oil (the best you have)
½ tsp	fresh ground black pepper
1 tsp	salt
3	garlic cloves, finely chopped
	zest of ½ a lime
	juice from ½ a lime
	canola oil & salt for the pasta water

This recipe comes together very quickly but if you have all your ingredients ready when you start and you have the butter and olive oil hot and ready for the garlic at the same time you are adding the pasta to the water it works out perfectly.

Heat a pot of salted water with some canola oil to boiling. Just before the water comes to a boil heat the butter and olive oil over medium high heat in a large frying pan with tall sides. Add the garlic, salt, and pepper and cook for one minute making sure not to burn the garlic. Add the shrimp and cook for about three minutes or until they are pink and cooked through. Turn off the heat, add the lime juice and zest, and stir well. About this time the pasta should be ready. Drain the pasta well and add it to the shrimp mixture. Stir to combine. Serve.

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