Just buttery enough Shrimp Scampi

A mix of olive oil and butter (and not too much of either) gives Shrimp Scampi with Fettuccine its classic rich, indulgent flavor.

LAST WEEK’S SHRIMP CUCUMBER STRAWBERRY SALAD HAD US WANTING MORE SHRIMP. And the abundant parsley in our garden made us think of shrimp scampi. It’s a perfect summery pasta dish—garlic, white wine and parsley brighten it up while butter gives it a luxurious finish. But too many recipes go way overboard with the butter, making it heavy and calorific.

We’ve found that using a mix of butter and olive oil—and not too much of either—delivers on the sumptuous finish without creating a butter bomb, actually allowing the other ingredients to shine. And crushed red pepper flakes add a nice lively touch.

Another thing that makes shrimp scampi a perfect summer pasta dish is that it comes together quickly. No long prep time or hours over a hot stove. You literally cook the sauce after you’ve started cooking the pasta. So enjoy an easy, indulgent meal without feeling like you’re overindulging. You’ll find our recipe here.