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Shrimp Scampi with Linguini
Ingredients
·
1 lb linguini
·
4 T butter
·
4 T extra virgin olive oil, plus more
for drizzling
·
1 large shallot, finely diced
·
5 cloves garlic, sliced
·
Pinch red pepper flakes, optional
·
20 large shrimp about 1 pound, peeled
and deveined, tail on
·
Kosher salt
·
Freshly ground black pepper
·
½ C dry white wine
·
1 lemon, juiced
·
¼ C finely chopped parsley leaves
Directions
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 reserving 1 cup of water.
Meanwhile,
in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over
medium-high heat. Sauté 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 and reserved pasta water.
Stir well
and season with salt and pepper.
Drizzle
over a bit more olive oil and serve immediately.
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