I made a few changes, and my family liked it just fine. It was not scampi as I remember it at a restaurant, but it certainly tasted fine.
I decreased the wine to about 1 cup, added 4 cloves chopped fresh garlic, decreased butter to 1/4 cup and added 3 tbsp evoo. I also used fresh basil. I simmered it long enough to evaporate the alcohol from the wine, closer to 8 minutes. I also mixed in 1/2 tsp cornstarch to thicken and added salt and pepper to taste. Since my shrimp was pre-cooked and frozen, I added it at the end just long enough to heat it through. I also used brown rice pasta because I am gluten intolerant.
All in all, it turned out fine and I would make it again.
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I made a few changes, and my family liked it just fine. It was not scampi as I remember it at...