Easy Dinner Recipe: Shrimp Scampi with Linguini

Shrimp Scampi with Linguini

While I LOVE to bake, I really dislike cooking (loathe it, actually). But my friend made this pasta dish for me the other day and kindly forwarded this Food Network, Tyler Florence recipe to me.

It was really easy to follow and surprisingly easy to make. Honestly, if I can cook this, you certainly can too!

Ingredients:

  • 1 lb linguini (fresh linguini tastes best)
  • 4 TB butter
  • 4 TB extra virgin olive oil, plus more for drizzling
  • 1 large shallot, finely diced
  • 5 cloves garlic, minced (recipe calls for sliced, but my husband likes it minced)
  • 1/2 tp red pepper flakes, optional (recipe calls for pinch of flakes, but I like it with a little spice)
  • 20 large shrimps (approx 1 lb), peeled and deveined (recipe calls for tail on but I took it off)
  • Kosher salt
  • Ground black pepper
  • 1/2 cup dry white wine (I used a chardonnay)
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley leaves
  • (My friend also suggested about 1 tp of sugar to offset the lemon)

Here’s the butter, extra virgin olive oil and chardonnay:

Red chili flakes, salt and pepper:

Shallot and garlic:

Chopped parsley leaves:

Lemon juice:

Shrimp – peeled and deveined:

Directions:

1. Put a large pot of water on the stove to boil. When it has come to a boil, add a couple of tablespoons of salt and the linquini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 2-3 mins (if fresh pasta; if dried pasta, cook for 6-8 mins) or until the pasta is not quite done (it will be cooked further towards the end). Drain the pasta reserving 1 cup of water.

Fresh linguini: (I prefer fresh spinach linquini but we didn’t have it on hand)

2. In a large skillet, melt 2 TB butter in 2 TB olive oil over medium-high heat.

3. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3-4 mins.

4. Season the shrimp with salt and pepper and add them to the pan and cook until they have turned pink, about 2-3 mins.


5. Remove the shrimp from the pan; set aside and keep warm.

6. Add wine and lemon juice and bring to a boil.

7. Add 2 TB butter and 2 TB olive oil and a little bit of sugar (optional).

8. When the butter has melted, return the shrimp to the pan, along with the parsley and cooked pasta and reserved 1 cup pasta water.

9. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Bake some garlic bread, make some salad, and you’ve got a delicious home-cooked meal. Enjoy!

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