A bunch of friends went to DC for the Duran Duran concert at 7:30 on last Sunday, but the Ravens were playing at 4pm.  My brilliant idea was to find a sports bar close to the concert venue, and get there around 3:30, drink, watch the game, eat dinner and head over to the concert hall.  Little did I know that I’d order one of the best scampi dishes I’d ever tasted from a bar named The Exchange Saloon, about two blocks west from the White House.  Their dish was named “Shrimp and Scallops, served over pasta scampi style or saganaki style” for $17.99.  I ordered it scampi style, and immediately looked at my wife and said: “I have GOT to make a good garlic-y scampi soon!”   Last night, I did, and it was glourious!*

Ingredients:

• 1/4 cup olive oil
• 1 pound peeled and deveined large shrimp (20-25 per lb)
• 12 cloves minced garlic (I use a jar of minced garlic, and used 3 tablespoons)
• 1/4 teaspoon dried red pepper flakes
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons unsalted butter
• Half a box of angel hair pasta
• 2 tablespoons dried parsley

Instructions:

• Bring a Dutch oven full of water to a boil
• Heat oil in a 12-inch heavy skillet over medium-high heat and saute shrimp until cooked through, about two minutes, and transfer via slotted spoon to a bowl

  

• Add garlic to remaining oil in skillet, along with pepper flakes, wine, salt and pepper.  Cook over high heat, stirring occasionally, about 1 minute.

  

• Add butter to skillet, stirring until melted, and then stir in shrimp

  

• Remove skillet from heat
• Reserve 1 cup of the water from cooking the pasta, then drain pasta in a colander
• Toss pasta with shrimp mixture and parsley in large bowl, adding some of the reserved cooking water to keep moist

* After watching Inglourious Basterds, I refuse to spell ‘glorious’ correctly