Shrimp Scampi

Prepare Your Ingredients
Bring a medium pot of salted water to a boil.
Wash and dry your fresh produce
Roughly chop the parsley to make about 2 Tbsp.
Roughly chop the sun-dried tomatoes leaving the extra oil in the container.
Mince the shallot and 3 cloves garlic and place in container with the oil from the tomatoes.
Pat shrimp dry, place in a medium bowl, and season with salt and pepper.
Squeeze the juice of 1 lemon over the shrimp and set aside.

Boil the Pasta
Add the pasta to the boiling water and cook stirring occasionally for about 5-7 minutes, until tender to the bite.
Drain, rinse and set aside.

Cook the Shrimp
While the pasta cooks, heat ½ Tbsp. olive oil in a large pan (not non-stick) over medium-high heat.
Remove shrimp from lemon juice, reserving the juice for later.
Add shrimp to the pan and cook tossing occasionally until they are pink and cooked through; 2-3 minutes. Set aside.

Deglaze to Make the Sauce
In the same pan, heat ½ Tbsp. olive oil over medium-high heat.
Add the shallot & garlic mixture, and red pepper flakes to taste.
Sauté, stirring frequently for 1-2 minutes making sure it doesn't burn.
Add the chicken broth and reserved lemon juice and cook stirring constantly until reduced by about half.
Reduce heat to medium, add the butter and simmer, stirring until melted and sauce thickens; about 1 minute.
Season with a little salt and pepper, then add back in the shrimp and any accumulated juices tossing to coat in the sauce.

Plating
Add the pasta, sun-dried tomatoes, cheese, parsley, and a little olive oil to the pan with the shrimp.
Toss to combine everything.
Divide the shrimp scampi between your plates and enjoy!