shrimp scampi pasta

Continuing the recent streak of pasta dishes - not to mention my second shrimp pasta dish in a few weeks - I bring to you an incredibly quick and easy shrimp scampi recipe. I've never made a "scampi" dish before. Does anyone know what that even means? Let me know in the comments. I Googled it, but it said something about lobster. #GoogleFail. The only scampi I really remember ever having was a chicken scampi dish that my mom used to make back in the day every once in awhile, and I recall really loving it. (Mom, do you still have that recipe?!) Anyways, there's a lot of questions here. Let's get to the meal. Here's what you'll need:

• 1/4 cup olive oil
• 1 lb peeled and deveined large shrimp
• 4 large garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 tsp black pepper
• 5 tbsp butter
• 3/4 lb pasta (I used angel hair)
• 1/2 cup chopped fresh parsley

parmesan-crusted chicken

DELICIOUS! This dish is delicious. To be fair, I only post the recipes on here that I think are great. There's been quite a few doozies, but they don't make it to the blog. However, every once in awhile I get one that I don't just enjoy, I LOVE. This was one such dish. It actually reminded me a bit of the limehouse chicken - different ingredients, but similar idea. Really easy too. You can actually even make it easier than I did (as noted below). Here's what you'll need:

• Chicken breast (I, of course, just made this for myself, but the topping portion below is probably enough for 3-4 breasts).
• Dash of salt
• Sprinkling of black pepper
• 1/2 cup grated parmesan (pecorino would work too)
• 1/2 cup panko breadcrumbs
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced, divided