Saturday, February 13, 2010

TF's Shrimp Scampi Over Linguini

1 pound linguini
4 T butter
4 T extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
kosher salt and freshly ground black pepper
1/2 cup dry white wine
juice of 1 lemon
1/4 cup finely chopped parsley leaves

Preparing the linguini:
Bring a large pot of water to 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.

Preparing the shrimp scampi:
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.

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Microwave Version:
Melt butter, then add garlic and cook for one minute. Add red pepper flakes if desired and cook at high for 1 minute. Add shrimp, wine, lemon juice, salt, parsley and cook for 3 and 1/2 minutes. Spoon over freshly cooked pasta.


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