6 tbsp butter
2 tbsp olive oil
1/2 yellow onion, finely chopped
5 cloves garlic, minced
1 lb large shrimp, peeled and de-veined
1 tsp red pepper flakes
1/2 cup dry white wine
1 lemon, juice only
1/2 lb angel hair pasta, linguine or spaghetti
Salt, to taste
Black pepper to taste
Parsley, chopped for garnish
Basil leaves, chopped for garnish
Parmesan Reggiano, grated (optional)
1. Bring a large pot of salted water to a boil for the pasta and cook according to the package directions. Have the pasta cooked and ready before starting the shrimp, since the scampi only takes a short bit to come together. Reserve 1 cup of the pasta water.
2. In a large saute pan over medium heat, add 4 tbsp of the butter and olive oil. Once the butter has melted, add the onion and sweat until they are translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the shrimp, red pepper flakes, salt and pepper. Cook just until the shrimp just start to turn pink, about 2 minutes. Add the wine, lemon juice, pasta, remainder of the butter and ½ cup of the reserved pasta water. Cook for 1 minute more so that the pasta has a chance to absorb some sauce and heat through. Taste and adjust the seasoning if necessary.
3. Garnish with the parsley, basil and Parmesan (if desired) and serve immediately.