Shrimp Scampi is one of those recipes I just make off the top of my head. It’s quick, easy, and tasty. If you have shrimp on hand, you are likely to have the rest of the ingredients. Butter, garlic, white wine, lemon juice, parsley. That’s pretty much all there’s to it. I served it this time with rigatoni, but I think I’d prefer spaghetti or angel hair next time. I usually don’t follow anyone’s particular recipe for this is quite easy to remember once you’ve made it a few times but to help you folks out I am including Food Network’s Tyler Florence’s recipe (one of my favs on that channel). His recipe is about as close to the one I throw together. I’ve never used shallots, always lots of garlic. Enough to make you stinky. But shallots would be a nice flavor too. Enjoy!
Overall rating: 4 stars
|1 pound linguini
4 tablespoons butter
4 tablespoons 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 leavesFor 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.
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