Shrimp Skimpy

From start to finish, this meal was on the table in 30 minutes! I dubbed the recipe “Shrimp Skimpy” since I didn’t use nearly the amount of butter that a true Scampi calls for.

Ingredients

	Raw Shrimp, deveined (tails on or off)-- I was cooking this dish for three servings, so I calculated about 8 large sized shrimp per person
	(Note: I buy my frozen shrimp at Trader Joe's)
2	Tbsp. Olive Oil, divided
1	Tbsp. Unsalted Butter
	Generous Splash (about ¼ cup)White White (I use sauvignon blanc)
	Chicken stock (about ½ cup)
2	cloves of garlic, finely minced
	Italian parsley, finely chopped (about 1-2 Tbsp)
	Linguini (cooked according to box directions-- fettuccine or any kind of spaghetti pasta is OK)
	Parmesan cheese (grated)

Directions

If the shrimp is frozen, I do a “quick thaw” by soaking in water (takes 10 minutes) Cook pasta, in salted water, according to directions. Drain pasta, reserving about 1 cup of pasta water In a skillet, heat 1 Tbsp olive oil and saute’ shrimp, until they just turn pink (no more than 2-3 minutes). Overcooked shrimp turns tough! Remove shrimp and set aside (I put mine in a lightly warmed oven) Add the rest of the olive oil and butter. Add garlic and cook, until just fragrant (about 30 seconds) Add the wine and cook for about 1 minute Add the chicken stock; cook at medium heat until slightly reduced (3-5 minutes) Return the shrimp to the skillet Add the pasta and combine; turn off heat Note: if the pasta appears too dry or stick, add a little pasta water to moisten Add fresh parsley and parmesan cheese