Sunday, February 22, 2015

Shrimp Scampi with Linguini

An absolute favorite!
Shrimp Scampi is an elegant dish that looks like you spent hours in preparation!  But, actually, it's quite simple to make and, if you like shrimp,  this will become a favorite meal!

Using the wine you like to drink is preferable in this dish, because you'll enjoy the flavor of your favorite wine, while enjoying the dish as a whole.

Believe it or not, I never had scampi until I was an adult, I don't know why,  and I can't recall my mom ever making it either.  Maybe shrimp was too expensive when I was growing up.   Nevertheless, it became a favorite as soon as I tasted it.  It's also my husband's favorite shrimp meal, and he loves shrimp in just about anything!   Needless to say, he's super excited for dinner tonight!  Hehe!


1 lb. linguine, cooked and reserve 1 cup cooking liquid (Angel Hair pasta works too)
4 tablespoons butter, (1/2 stick) divided
5 tablespoons olive oil, divided
1  shallot, finely chopped (if you don't have a shallot, dice up half a small onion)
5-6 cloves of garlic, thinly sliced
1 lb. shrimp, (16-20 count) peeled and deveined
1 cup dry white wine (Pignot Grigio or a Sauvignon Blanc from New Zealand is our
1 lemon, squeezed and use juice (1 Tbsp. juice)
2  tablespoons fresh parsley, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)
grated parmesan (for topping)

Melt 2 Tbsp. butter and 2 Tbsp. olive oil over medium heat in large skillet.  Add slivered garlic, shallot and red pepper flakes.  Sauté for a minute or so until the edges of the garlic start to turn a light careful not to burn it.  Now, add the shrimp to the skillet and simmer just 2-3 minutes.  Remove shrimp from pan.
Add wine and lemon juice to skillet. When mixture comes to a boil, add 2 tablespoons butter, 3 tablespoons olive oil. When butter melts, return shrimp to pan and add parsley, cooked pasta and 1/2 cup pasta cooking liquid. Toss to combine.

To be extra fancy: drizzle a little more olive oil over finished dish and sprinkle with grated parmesan!

*If you are using frozen shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).
*Combining butter and olive oil allows you to cook at a relatively high heat without burning the butter but still enjoy the butter flavor.
*I also like to take the tail off before adding the shrimp to the pan.  It's just easier to eat that way.

Trust in the Lord, He will make a way. " It is better to trust in the LORD than to put confidence in man" Psalms 118:8

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