Cooking with head and shell on shrimps increases the flavor 1,000 times

4 tablespoons salted butter, 2 tablespoons extra virgin olive oil, 6 garlic cloves, 3/4 Sauvignon Blanc, 3/4 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon Italian seasoning, 2 pounds jumbo shrimp head and shells on, 1/2 cup grated parmesan cheese, 1/3 cup parsley, juice from 1/2 lemon.

Cook the pasta according to the package directions, instead of water use Sauvignon Blanc wine. Do not rinse the pasta, keep warm until you are ready to serve. Wash and devein the shrimp, set aside.  Get out a large soup pot add 5 cups of water, bring to a rapid boil add 2 tablespoons liquid crab boil and 3 tablespoons salt, boil for 3 minutes, remove from heat, add the shrimp.  Make sure the water covers the shrimp if it does not add some more water. Get out a large cast iron skillet add the oil, butter, and garlic stir and cook for 2-3 minutes, do not brown the garlic. Put the shrimp back on the heat and cook for 10 minutes. Add the wine and lemon juice, turn up the heat and cook until the liquids reduces in half. Add the salt, pepper flakes, and black pepper. Drain the shrimp and add them to the sauce, set the shrimp in the sauce for 10-12 minutes. Drain and heap the pasta onto a platter, pour the scampi on top of the pasta and sprinkle with the cheese and a couple of pieces parsley.


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