Shrimp Scampi and Linguine
Shrimp fans you won’t be able to hide from this one! This is one pasta dish that is simple to make and is outrageously delicious. Start with succulent shrimp and add garlic and lemon zest, and even some red pepper flakes if you want to “spice it up”. The flavors are already building nicely. Now add all to a white wine lemon butter sauce, and toss it with fabulous long strands of linguine. Season to taste, toss in some chopped Italian flat-leaf parsley and you’ll have one classic shrimp pasta dish that will surely delight your friends and family. It really is a 1-2-3 pasta dish, that packs a very satisfying punch. So, shrimp it up and enjoy!
Linguini with Lemon Shrimp
(serves 4-5 people)
Ingredients:
- 1 large lemon, juiced
- salt and fresh cracked black pepper to taste
Procedure:
Cooking the Linguini
- Bring a large pot of water to a boil, then add 2-3 tablespoons of salt.
- Add the linguine and stir well to make sure the pasta does not stick together.
- Boil the pasta for 7-8 minutes.
- Reserve about 1 cup of the pasta water and then drain the pasta.
- Immediately toss the pasta with the sauce to finish cooking it and serve.
Tip: Do not cook the pasta all the way in the water. Always finish cooking your pasta in the sauce. This will allow the pasta to absorb the flavor of the sauce and create a much better tasting pasta dish.
Cooking the Shrimp
Tip: Cut 5-7 shrimp into 1/4 inch pieces; season with salt and pepper. (These will combine nicely with the pasta when eating.)
- Add half the butter and 3 tablespoons of olive oil to a large sauté pan.
- Heat pan over a medium-high flame.
- Season the remaining whole shrimp with salt and pepper and quickly sauté in the pan.
- Cook off the whole shrimp first. Add them to the pan and cook until they have turned pink, about 2 minutes.
Quickly cook the shrimp and remove them from the pan.
- Then remove to a dish to hold.
- Now add the cut shrimp.
- Cook quickly and reserve with the whole shrimp.
Reserve the shrimp on a plate while you make the sauce.
Tip: Be careful not to over cook the shrimp.
- Add the rest of the olive oil and toss in the garlic to lightly color it. This should happen quickly, so don’t burn it.
- Next add the onion, and red pepper flakes (if using) and cook 3 to 4 minutes. The onion should begin to turn translucent.
- Add wine and lemon juice and bring to a boil. Add remaining butter .
- When the butter has melted, add the pasta to the pan along with the parsley.
- Toss the pasta over a medium flame to absorb the sauce and to thicken it.
- Add some pasta water, a little at a time, if you the sauce becomes too thick.
- Add the shrimp pieces and toss well.
- Season with salt and pepper.
- Plate the pasta and garnish the top with the whole shrimp and chopped parsley.
- Drizzle some extra virgin olive oil on top and serve immediately.
Shrimp Scampi and Linguine