Shrimp Scampi
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. This recipe first appeared in our December 2011 issue along with the special feature Italian America.
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Credit: Todd Coleman
INGREDIENTS
5 tbsp. unsalted butter2 tbsp. olive oil
1 lb. medium shrimp, peeled, deveined, tails attached
Kosher salt and freshly ground black pepper, to taste
¼ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
1 tsp. lemon zest
1 lb. thin spaghetti, cooked
¼ cup roughly chopped parsley





















Don't worry if it tastes too acidic, the last pat of butter really smooths it out at the end and the pasta soaks up some of the liquid. Fantastic!