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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.

Yield: 4 servings

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)

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