I wanted to make something light and delicious yet easy for dinner so I went in search of a recipe online. I found a shrimp scampi recipe on Closet Cooking that looked amazing. I adapted it a bit by using a little less olive oil & butter and chicken broth instead of wine. It took minutes to make and tasted FANTASTIC! My husband and I both really loved it and my kids gobbled up the shrimp so fast! I have a feeling I will be making this recipe A LOT in the future. Thanks for another terrific recipe Kevin!
Cook the pasta per instructions.
While the pasta is cooking heat the oil and 1 tablespoon of butter in a large skillet over medium heat. Add the red chili pepper flakes, minced garlic, and shrimp to the pan. Sauté for 2-3 minutes or until cooked, stirring often. Season with sea salt, to taste. Remove the shrimp from the skillet into a bowl; set aside.
Add the chicken broth (or wine), lemon juice, and lemon zest to the skillet and bring to a boil. Simmer the liquid until reduced by half, about 3-4 minutes. Add the remaining tablespoon of butter, wait for it to melt then turn off the heat. Add the pasta, shrimp, and parsley to the skillet, season with sea salt, to taste then toss to coat evenly. Serve immediately. Enjoy.