Classic Shrimp Scampi

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1/2 cup dry white wine or broth
• 3/4 teaspoon kosher salt, or to taste
• 18 teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 1 3/4 pounds large or extra-large shrimp, shelled
• 13 cup chopped parsley
• Freshly squeezed juice of half a lemon
• Cooked pasta or crusty bread

1. In a large skillet, melt butter with olive oil.
2. Add garlic and saute until fragrant, about 1 minute.
3. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
4. Let wine reduce by half, about 2 minutes.
5. Add shrimp and saute until they just turn pink, 2 to 4 minutes depending upon their size.
6. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

butter, extravirgin olive oil, garlic, white wine, kosher salt, red pepper, freshly ground black pepper, shrimp, parsley, freshly squeezed juice, pasta

Taken from cooking.nytimes.com/recipes/9101 (may not work)