My Favorite Shrimp Scampi

• 2 tablespoons canola oil
• 1 1/2 pounds medium (21/25 count) shrimp (peeled and deveined)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon of sugar
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon roma tomatoes, diced (optional)
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• 2 tablespoons parsley, chopped
• 1 tablespoon capers (optional)
• 8 ounces angel hair pasta, cooked and drained

1. Heat 12-inch skillet over high heat for 1 minute. Add canola oil and heat until smoking. Meanwhile toss shrimp, salt, pepper, and sugar in mixing bowl. Using tongs, add half the shrimp, arranging in a single layer, to skillet. Cook until edges brown, about 1 minute. Turn shrimp over, remove from heat and after about 30 seconds, transfer to plate. Repeat to cook remaining shrimp. Do not clean skillet.
2. In same skillet over medium heat, add olive oil and butter. When butter stops foaming add garlic and cook until translucent, about 1 minute or less. Add tomato and cook 1 more minute. Add wine and reduce by half. Add lemon juice and reduce 1/2, then add parsley and capers.
3. Place cooked pasta in warm pasta bowl. Add shrimp and sauce, toss to combine, and serve immediately.

canola oil, shrimp, salt, ground black pepper, sugar, olive oil, unsalted butter, garlic, roma tomatoes, white wine, lemon juice, parsley, capers, hair pasta

Taken from www.epicurious.com/recipes/member/views/my-favorite-shrimp-scampi-1253497 (may not work)