In The Kitchen: Pasta-perfect scampi is easy to prepare

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By Robin McDaniel
Blount Today

With the weather in such flux, it’s hard to know whether to think Spring or hold on to our comfort foods. Pasta is a dish that combines both. If you go easy on the sauce, it’s light enough for spring and summer, yet it’s a filling comfort food as well.

This great pasta dish is one that my niece Emily Longhurst loves to prepare. It’s quick and easy, with about 25 minutes from start to finish. Plus, you can customize your dish by choosing your own pasta. Emily usually uses angel hair pasta. I prefer bow-tie pasta. The good thing is, it doesn’t matter! Either is great in this scampi dish.

Emily’s Shrimp Scampi

8 oz.(4 servings) angel hair pasta, bow-tie or your favorite pasta
1 cup butter (or 3/4 cup olive oil)
3 cloves garlic, sliced (canned, chopped garlic can be substituted)
2 - 3 lbs. shrimp (depending on portion size), peeled and deveined
2/3 cup white wine (chicken broth can be substituted)
1/2 cup dried bread crumbs
3 tsp. parmesan cheese

Boil a large pot of lightly salted water. When it reaches a rapid boil, add pasta. Cook at a rapid boil until tender. Drain well.
Melt butter in saucepan. Sauté garlic on medium heat until tender. Add the shrimp and cook on medium heat till they turn pink and opaque. This will only take a few minutes. Do not overcook, or the shrimp will toughen.

Stir in the white wine or chicken broth.

Add the bread crumbs slowly. They are used for thickening, so stir a little in at a time until the desired thickness is reached. If mixture gets too thick, add some olive oil to thin.

Serve the shrimp mixture over the pasta. Sprinkle with parmesan cheese.
Yield: 4 servings.

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