Shrimp Scampi

I am not a big shrimp eater, but I do happen to like this lightened up version of shrimp scampi:

• 1 bag of  medium (51-60) shrimp, peeled and deveined
• ¼ cup flour
• Pinch salt/pepper
• 4 tbsp cold butter, reserved
• 2 tbsps olive oil
• 1-2 tbsp garlic, minced
• 1 cup dry white wine or chicken broth
• 2 tbsp lemon juice
• ¼ cup chopped parsley
• Angel hair or linguine

1. Cook the pasta
2. Pat shrimp dry and place them in a large bowl or Ziploc bag
3. Shake in the flour, salt, and pepper and toss the shrimp around so they are coated.  Shake off extra and lay on paper towels
4. In a saute pan, add 1 Tbls butter and the olive oil
5. When everything melts and gets foamy, add the shrimp and cook about 3 minutes or until it turns pink-don't overcook! (Rubber shrimp  is yucky!)
6. Remove the shrimp from the pan and keep warm. Pour out any excess butter and discard
7. Return the pan to medium heat and deglaze with white wine or chicken broth, scraping any brown bits
8. Cook the wine for 2 to 3 minutes and then add the garlic and  lemon juice, cooking until the mixture is reduced by half.
9. Stir in remaining cold butter chunks until they melt into the wine and lemon-juice mixture. (The sauce won’t be thick.) Add parsley and return the shrimp to the pan for 30 seconds
10. Dump the pasta in the pot so it can absorb the sauce, toss and serve!

*If you want more sauce, add more olive oil or butter depending on your taste.  Also yummy with some Parmesan cheese grated on top!