Shrimp scampi is one of my all-time favorite dishes. Unfortunately, I could never seem to get it quite right at home. My main qualm seemed to be that it was always too dry. My natural inclination was to add more butter. But, I needed more flavor than butter alone could lend. So, I tried adding more lemon juice. Too sour. While I love lemony pastas – they should never make you pucker. Many recipes I’d seen used white wine in the sauce, which was a welcome idea. Additionally, one of my favorite local restaurants adds tomatoes and fresh basil to their rendition of shrimp scampi, which I thought was wonderful. I  knew that I wanted to incorporate that as well. I figured with the addition of white wine, and tomato…hopefully, that would amp up the sauce factor.

This recipe is definitely a keeper! Plenty of kick from the garlic. Bright flavor from the lemon. A kiss of warmth from the red pepper flakes. And, the white wine just wraps it’s arms around everything and brings it all together. This is another meal that goes from stove to plate in a matter of minutes. I usually start sautéing the shrimp immediately after I begin cooking the pasta to get everything on the table at the same time.

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