Shrimp scampi is part of the repertoire of classic Italian-American dishes I grew up with: fresh, garlicky and always a little oily, shrimp scampi needs good bread or pasta to soak up that delicious butter and olive oil. The best part about shrimp scampi is that it is quick and easy to make.
If you are serving the scampi with pasta, set the water to a boil and add a palmful of salt. When it boils, put a large saute pan on another burner and turn the heat on high.
Slice the garlic cloves as thin as you can.
Add the pasta to the boiling water and the butter and olive oil to the saute pan.
Saute the garlic for a minute or so -- do not let it burn -- and then add the red pepper flakes.
Add the white wine and a little salt and let it boil furiously for 2-3 minutes, then add the shrimp.
Let the shrimp jump in the pan over high heat for 2-3 minutes, then turn them and add the parsley and the black pepper. Wait one minute and then mix well and turn off the heat.
The pasta should be done by now, so drain it.
Add the lemon juice to the scampi, then mix it with the pasta and serve at once. If you're going the bread route, just pour the scampi in a bowl and have at it!