We’ve had Butters for about 2 weeks now and we cannot be more in love. He chews and bites through anything and everything, including electrical cords, desk chairs and cardboard boxes, which is his absolute favorite. But when he falls asleep on my foot or in the middle of a belly rub, my heart just melts a little bit. And with a face like this, it’s hard to stay mad at him for longer than 30 seconds.
HOW TO MAKE SHRIMP SCAMPI
8 ounces linguine
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, or more, to taste
1/4 cup white wine*
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Parmesan
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan, if desired.
*Chicken stock can be used for white wine as a non-alcoholic substitute.