djabor: 2 very great tips to improving the overall taste and texture:
peel your shrimps and fry the shells in a frying pan with olive oil and garlic until they are deep red. with a restrainer take out the shells and use that olive oil instead of the oil from this recipe.
second tidbit is taking the shrimp and marinating them in a bit of olive oi, minced garlic and baking soda.
this will add a bit of an extra bite to the shrimp.
don’t forget to clean the shrimp waste (i make a sideway cut near the tail and pull out the entire tract with a toothpick).
and to fry them for about 2-4 minutes as in the recipe. you can tell they’re done when they are nicely c-shaped. When they contract into a full o-shape: they’re overcooked.
edit:
for about 12 medium sized shrimp i use about 1/4
tsp of baking soda.
bumapples: Scampi must mean something different in OPs country to what it does in the UK
Rummy9: Wouldn’t it be easier for a pasta dish to cut the tails off first?
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/shrimp-scampi/)
**Shrimp Scampi**
Prep: 10 Mins | Total: 30 Mins
Serves: 4
Difficulty: Easy
**Ingredients:**
* 4 Tablespoons Butter, divided
* 2 Tablespoons Olive Oil
* 3-5 Garlic Cloves, minced (about 2 Tablespoons, or to taste)
* ½ Teaspoons Red Pepper Flakes, or to taste
* ½ Cup Dry White Wine
* Kosher Salt, to taste
* Ground Black Pepper, to taste
* 1 Pound Large Shrimp, peeled and deveined
* Zest and Juice of 1 Lemon
* ¼ Cup Chopped Parsley Leaves
* 8 ounces (½ pound) Angel hair or linguine pasta,, cooked (to serve — reserve the coking water)
* ¼ Cup Grated Parmesan Cheese (Optional)
**Directions:**
1. In a large pan over medium heat, melt half of the butter with the olive oil. Add the minced garlic and chili flakes and cook until they’re fragrant, about 1 minute. Add the white wine, salt, and black pepper and bring it to a simmer. Allow the wine mixture to simmer for 2-3 minutes or until it is reduced by about half.
2. Add the shrimp to the pan and cook, stirring often, until just cooked through (about 2 to 4 minutes, depending on the size of your shrimp).
3. Add the lemon zest, lemon juice, and the remaining 2 tablespoons of butter, and mix to combine. Add the chopped parsley.
4. Taste and adjust the seasoning with additional salt, lemon juice, or more chili flakes, if desired. You can also adjust the consistency of the sauce with a little of the reserved pasta cooking water, if needed. Serve over pasta and garnish with Parmesan cheese, if desired.
Rolling_on_the_river: I am drunk and give this to me. Now. I want this. Please give it to me. Now.
ThomasTheWarpEngine: [Shrimp & white wine!](http://i.imgur.com/6KzOJ.jpg)
CQME: Is the second helping of butter necessary for the recipe? Looked just fine without it IMHO.