Shrimp Scampi

        Sauce recipe:

2 sticks of unsalted butter

3 large garlic cloves, minced

3 tbls fresh lemon juice - reserve rest of lemon for slices

3/4 cup Sockeye Pinot Grigio

3 tbls chopped parsley

3 tbls Crisco Olive oil

3/4 lb Creamette Angel Hair pasta

Salt and Pepper to taste

       Melt butter with minced garlic in a medium skillet. Maintain heat just high enough to melt butter and soften garlic for approx. 7-10 minutes. Add black pepper, wine and lemon juice. Continue on very low heat allowing ingredients to blend together just below the simmer point, then taste for salt and pepper.

      In second pan add 4 servings worth of pasta to salted, boiling water.

      Add the shrimp to the butter sauce mix, gently stirring sauce and shrimp to thoroughly coat each shrimp with sauce mix. Turn the shrimp as necessary to cook them evenly. Shrimp will be almost done when they start to lose their translucency.  At this time add the parsley, and olive oil, and stir. Maintain shrimp skillet on warm while pasta finishes. For a beautiful finish, garnish with a slice of fresh lemon and sprig of parsley.  Serves 4.
Pasta suggestion: I recommend using Creamettes" angel hair" (Capelli d'angelo) pasta in this recipe, as it is a thin strand and cooks in only 2 minutes. This will keep shrimp from over cooking while waiting of pasta to finish, and will also keep pasta from overwhelming the flavor of the shrimp and sauce.