YouTube Instructional Video available.

Start by bringing the salted water to a boil.

Let's make the shrimp scampi:

• In a large saute pan, over high heat, add the olive oil.

  Note: Don't heat the oil until it smokes.
• Saute the shrimps in two batches. Season each batch with the salt and black pepper.
• Cook the shrimps 1 1/2 to 2 minutes until they are no longer pink and slightly under cooked.
• Transfer cooked shrimps to a plate or bowl and set aside.
• Add 1 tablespoon EVOO to the hot pan.
• Add the red pepper flakes and cook for 20 to 30 seconds.
• Add the shallot and saute for 2 minutes.
• Add the garlic and cook 30 seconds to 1 minute.
• At this point in time you want to add the pasta to the boiling water.Cook al dente according to package direction. Angel hair pasta cooks very quickly. I cooked my pasta for 3 minutes.

  Note: the pasta will be ready just when the shrimps are ready. Reserve up to 1 cup of the pasta water.
• Let's go back to cooking the scampi. Add the lemon juice and zest. Season with a pinch of salt and black pepper. Cook about 30 seconds.
• Add 1/4 cup parsley. Stir.
• Add 1/2 cup pasta water. You can use up to 1 cup depending how saucy you want the dish.
• Add back the shrimp and any juices. Stir and cook 1 minute.
• Drain and add the pasta to the shrimps. Stir to coat the pasta with the shrimp mixture. Turn off the heat.
• Quickly add 1/2 cup grated cheese to the beaten eggs. Mix thoroughly to combine.
• Working quickly, rigorously mix in the egg-cheese mixture to the pasta.

  Note: The eggs will cook but you want to make sure you are mixing as you are pouring to prevent it from actually frying/scrambling.
• Add up to 1/4 cup more parsley. Mix.
• Transfer ro serving bowls. Garnish with chopped parsley and grated parmesan cheese. Feel free to drizzle olive oil.
• Serve and enjoy.