Shrimp Scampi

2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1/2 c. onion, chopped
2 garlic cloves, minced
pinch red pepper flakes
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 c. dry white wine
1 28-ounce can whole San Marzano tomatoes
1 lemon, juice only
Extra-virgin olive oil
1/4 c. torn fresh basil leaves, for garnish

In a large saute pan combing 1 tablespoon of butter and 1 tablespoon of oil and place over medium-high heat to melt butter. Add onion, garlic, and crushed red pepper; saute for 3 to 4 minutes, until the onions are translucent.

Season the shrimp with salt and pepper, add to the skillet and cook for 2 to 3 minutes or until shrimp turn pink. Remove shrimp and keep warm.

Add wine, tomatoes, and lemon juice to the skillet, crushing tomatoes with the back of a wooden spoon.

Bring mixture to a boil. Reduce heat and simmer for 15 minutes to reduce the liquid.

Return the shrimp to the skillet along with the cooked pasta. Stir well and season with salt and pepper. Drizzle lightly with olive oil and garnish with torn basil leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user COMPASSLOST1.