Shrimp Scampi is one of the easiest and most flavorful ways to cook with shrimp. It’s a meal that feels a little fancy, and is special enough to serve to company. I made it for my husband, Kurt and I, on Friday night and served it with crispy french bread and a salad to round out the meal. The red pepper flakes add a little kick and the sauce is killer! Butter and white wine reduce down and coat the angel hair pasta (Kurt’s favorite!), while the cherry tomatoes burst and give off a nice charred flavor. Watch just how quickly this meal comes together in my Facebook Live video.

Some Kinda Good Shrimp Scampi

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 lemon, zested
• 1 pound (or 1 frozen bag) uncooked small shrimp, deveined, tail-off
• 1 – 2 Tablespoons of Old Bay for seasoning shrimp
• 1/2 cup white wine
• 1/2 cup grape tomatoes
• 1/3 pound angel hair pasta, cooked to al dente
• 1 Tablespoon Red Pepper Flakes
• Fresh Parmesan Cheese
• Salt and pepper
• 2 tablespoons chopped fresh chives

Cook pasta according to package directions. Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter. Add onion and cook for two minutes, stirring constantly. Add garlic and cook, stirring for 30 seconds. Add lemon zest. Season shrimp with Old Bay, and them to the sauce. Cook just until shrimp turn pink. Add wine and tomatoes. Toss another minute to heat the tomatoes through. Add red pepper flakes and stir. Add cooked pasta to the pan and toss to coat evenly. Season liberally with salt and pepper and serve with chives to garnish. Finish with a generous grating of fresh Parmesan cheese. Devour and share this post!

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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. One of Food Network’s Top 10 culinary talents selected to compete as a Season 14 finalist on Food Network Star, she is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube.  A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.