Shrimp Scampi

This one is always a big hit and it's so super easy.  Have everything chopped, zested and squeezed before you start cooking because the shrimp cook so fast.  I start cooking the shrimp when my pasta water starts to boil. 

¾ pound whole wheat capellini or angel hair pasta

2 T. butter

3 T. olive oil

1 pound shrimp, peeled and deveined

4 cloves garlic, minced

Zest of one lemon

2 lemons, juiced (about ¼ cup)

Pinch of hot pepper flakes

Salt and pepper

1/4 cup chopped fresh parsley

Peel shrimp and use a sharp knife and cut down the center of the back.  Clean out veins and dry on a paper towel.  Season with salt and pepper.  Melt butter and olive oil over medium heat in a large skillet.  Add the shrimp and sauté for about 2 minutes on one side.  Turn shrimp and add garlic.  Sauté another minute or two.  Remove from heat and add the parsley, lemon zest, lemon juice, and red pepper flakes.

At the same time, cook the pasta in plenty of salted water (3-4 minutes).  Add the cooked pasta to the shrimp mixture and toss to blend.  Top with chopped fresh Italian flat-leaf parsley.