Shrimp Scampi Name: Jennifer Miller Base: Andrews AFB Recipe: 1 lb pasta 1 pinch salt (generous amount) 2 tablespoons olive oil 2 lbs large shrimp, peeled and deveined 1 pinch ground black pepper 5 large garlic cloves, minced 1⁄2 teaspoon red pepper flakes (or 1 tsp minced fresh hot red pepper) 1 1⁄2 tablespoons lemon zest (freshly grated) 1⁄4 cup white wine 1 lemon, juice of 1⁄4 cup fresh parsley leaves, chopped 1 tablespoon butter Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water. While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss. Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.