INGREDIENTS

• 1 lb of cooked angel hair pasta
• 1.5 lbs large or extra-large raw shrimp, tail on 
• 1/2 pint of cherry tomatoes, halved
• 1 bunch of fresh arugula stemmed and roughly chopped
• 3 T unsalted butter
• 3 T extra-virgin olive oil, plus additional for pasta
• 3 T lemon juice
• 1 T garlic, minced
• 1/4 c chopped parsley
• ½ c white wine 
• 1 tsp kosher salt, or to taste
• Pinch of crushed red pepper flakes, or to taste 
• Freshly ground black pepper

DIRECTIONS

1. Bring water to boil for the pasta while you are preparing the scampi sauce.
2. In a large skillet, melt butter and olive oil in a large skillet over medium-high heat.
3. Add the garlic and red pepper flakes and stir for about 2 minutes. Add shrimp and sprinkle with salt and pepper. Cook the shrimp for 2-3 minutes on each side, or until pink. Remove the shrimp from the pan.  Set aside.
4. Add the wine, lemon juice to the pan and bring to a boil until sauce has slightly reduced. Turn heat to low. Add the arugula, tomatoes, parsley, and shrimp to the skillet. Stir to combine and leave on heat just long enough for arugula to slightly wilt. Remove from the heat.
5. Once pasta is cooked, drain and drizzle of olive oil and sprinkle salt and pepper to taste.
6. Gently toss the pasta and shrimp mixture together.   

Low Carb Diet? Try serving this over zucchini noodles