Dish d'lish.

I've never been drawn to the ever-popular "Shrimp Scampi" when it comes to pasta options.

Perhaps, its because the name translates "shrimp-shrimp", for which I can't help but experience a moment of distaste when I hear it called out into the world. Mind you, its not a sense of distaste for the person ordering the dish--that's what it is called in the US--but, for those that named the dish without taking time to learn about its cultural history. I know this rant seems a bit odd coming from someone who uses puns so liberally in her spoken/written life, but i'm kooky like that.

On the other hand, perhaps it is simply because I'm drawn to pesto when it comes to pasta options...always pesto!

I digress. A lot.

This fall, Justin and I picked up some fresh shrimp from the Hull Family who fish (or shrimp) off the coast of the North Olympic Peninsula. We cooked some of them up in fajitas for our one-year anniversary and froze the rest for later enjoyment. Fast forward to last night....
Wouldn't you know it, I got a hankering for some hearty winter fare--aka pasta. I rediscovered the shrimp in our freezer and thought, "Its a Scampi-Scampi night! Who cares what you call it...how does it taste?"

Delicious. Simple. Garlic-y. Buttery. Hearty. Totally worth a double exclamation of dish's namesake!

Shrimp-Shrimp!

1/4 c. olive oil
1 lb. shrimp (deveined and peeled)
1 TBS. dried red pepper, finely chopped
5 cloves of garlic, minced
1/2 -1 c. white wine
4-5 TBS. butter
3 TBS. parsley, finely chopped
salt and pepper
Parmesan
3/4 lb. angel hair pasta

1. Bring salted water to a boil. Heat olive oil in a pan on medium-high.
2. Lightly cook shrimp (both sides) in olive oil. When they are no longer translucent, remove from pan with a slotted spoon an set aside. Cook the pasta.
3. Add red pepper and garlic to oil and saute for a few minutes. Before garlic starts to brown, add butter and white wine. Continue to cook on medium heat until butter melts.
4. Turn off heat and add cooked shrimp to the pan and toss with the flavors.
5. Add contents of the pan to the drained pasta and toss.
6. Season with salt, pepper, and parsley. Serve with Parmesan!