Shrimp Skimpy

By Foodiewife

From start to finish, this meal can be on the table in 30 minutes! This version of shrimp scampi seriously decreases the amount of butter used - but is still extra tasty.

Ingredients

• Raw shrimp, deveined (tails on or off)-- 8 large sized shrimp per person
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• Generous splash (about 1/4 cup)White White
• Chicken stock (about 1/2 cup)
• 2 cloves garlic, finely minced
• Italian parsley, finely chopped (about 1 to 2 tablespoons)
• Linguini (cooked according to box directions-- fettuccine or any kind of spaghetti pasta is OK)
• Parmesan cheese (grated)

Preparation

Step 1

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 tablespoon olive oil and saute shrimp, until they just turn pink (no more than 2 to 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 to 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.