Shrimp Scampi With Linguini Recipe - Cooking Index
1 lb | 454g / 16oz | Linguini |
4 tablespoons | 60ml | Butter |
4 tablespoons | 60ml | Extra-virgin olive oil - plus |
More for drizzling | ||
2 | Shallots - finely diced | |
2 | Garlic cloves - minced | |
1 | Red pepper flakes - (optional) | |
1 lb | 454g / 16oz | Shrimp - peeled, deveined |
Kosher salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/2 cup | 118ml | Dry white wine |
1 | Lemon - juiced | |
1/4 cup | 10g / 0.4oz | Finely-chopped parsley leaves |
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
This recipe yields 4 to 6 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1E09) - from the TV FOOD NETWORK
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