There are some food combinations that sing sweetly when correctly paired, and shrimp and pasta is a good example.
In the old days local fishermen called it shrimp boat spaghetti, if it was served with a red sauce.
Shrimp scampi is almost certainly an Italian-American creation, and it is a simple pairing of shrimp, garlic and perhaps some white wine.
There must be dozens of recipes for this pairing, and all are good if you do not overcook the shrimp and pasta. Both deteriorate rapidly when cooked longer than necessary.
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Pasta should be cooked al dente and shrimp, no matter how they are cooked, are done in less than 2 minutes.
SHRIMP AND PASTA
1 pound linguini cooked to package directions
1 pound Mississippi brown shrimp
2-3 cloves finely chopped garlic
1 cup good white wine (good enough to drink with this meal)
1/2 cup finely chopped fresh tomato
Butter and olive oil
Red pepper flakes
Sauté the shrimp quickly in a little butter and olive oil, remove and set aside. Add the garlic to the pan and cook for 1 minute, add the tomatoes and white while and reduce by 1/2. Season with the red pepper flakes. Add the shrimp, toss quickly, plate the pasta and top with shrimp and sauce. Serve at once.