2 pounds large unpeeled shrimp, divided 3 Tablespoons unsalted butter, divided 1 cup red bell pepper, chopped, divided 8 garlic cloves, crushed, divided 1/2 dry white wine, divided 1/4 parsley, chopped, divided 1/4 cup fresh lemon juice, divided 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper, divided 6 cups cooked gf angel hair pasta
Peel and devein shrimp leaving tails intact.
Heat 2 medium skillets over medium-high heat - you will be preparing the same thing in each skillet, just dividing by 2 in order to sear shrimp properly.
In each skillet, melt 1-1/2 tablespoons butter over medium-high heat. Add 1/2 cup bell pepper and 4 crushed garlic cloves to each skillet; saute 2 minutes. Add 1/2 the shrimp, 1/4 cup wine, 2 tablespoons parsley, 2 tablespoons lemon juice, salt and pepper to each skillet and saute just until shrimp are opaque on both sides. Serve immediately over hot gf pasta.
Cook pasta while you prep scampi. Scampi only takes a few minutes to cook, so have pasta drained and ready when you begin sauteing.