07/15/2024
Come on down to 200 proof and get you shrimp and Bloody Mary mix to make the perfect dinner and drink for the beach!!!
Shrimp scampi ;
2 Tbsp. olive oil
4 Tbsp. butter
1/2 whole medium onion, finely diced
4 cloves garlic cloves, minced or pressed
1 lb. large shrimp, peeled and deveined
Juice of 2 lemons
1/2 c. white wine
Salt and ground black pepper, to taste
4 dashes hot sauce, plus more to taste (I used Tabasco)
8 oz. angel hair pasta
1/2 c. grated parmesan cheese
Chopped fresh basil, to taste
Chopped fresh parsley, to taste
Boil water for the pasta; have it ready.
2
In a large skillet, heat the olive oil and melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, salt, pepper, and hot sauce. Stir and reduce the heat to low.
3
Throw the angel hair pasta into the boiling water. Cook until just done or al dente. Drain, reserving 1 to 2 cups of pasta water.
4
Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
5
Top with the grated parmesan and chopped parsley and basil. Serve immediately.
