There are times when a recipe just doesn’t “taste” right when you read it. That’s when your cooking muse checks in to reveal the missing ingredients or techniques that set the recipe straight. This shrimp scampi was one of those.

I took a bit of this from one recipe, a bit of that from another, added a bit of Jann and voila!  A fabulous dinner, complete with leftovers for lunch (and Paul is scarfing those down now!)

This is what you’ll need:

20 Uncooked jumbo prawns – shells on
6 garlic cloves
2 shallots, sliced thin
2 sticks very soft butter
Red pepper flakes (optional, but a great addition)
1/3 cup dry white wine – or more
Salt and Pepper to taste
Handful of parsley, chopped
Vegetable oil
8 ounces angel hair pasta

Utensils and Tools:
Vegetable knife
Medium bowl
Wooden spoon
Large skillet
Large pasta pot
Pasta server
Ladle

METHOD:
Garlic.
Mince the garlic and add it to the medium bowl.

Shallots.
Slice the shallots and add them to the bowl.

Soft Butter.
Add the soft butter and mix thoroughly.

Red Pepper Flakes.
Add the red pepper flakes, if using.

Pasta.
Cook the pasta until it’s al dente.

Vegetable Oil. Butter Mixture.
Heat vegetable oil in a large skillet. When the oil is wavy, add the butter mixture and stir until all the butter is melted.

Wine.
Add the wine and let it start to burn off.

Shrimp.
Add the shrimp to the skillet and cook for about 1-2 minutes on each side, depending on size of shrimp.

Salt and Pepper.
Season to taste.

Parsley.
Sprinkle with parsley, give it a good stir, and serve over the pasta.

Need I say more?