 Shrimp scampi is pretty easy to make, I always have all my "shrimp mix" ingredients ready to go so that when the pasta finishes, I am done cooking the shrimp. You can cook up any pasta you prefer - it all works! Just remember that you want to cook just about 3/4 lbs of dried pasta so that there is enough 'sauce' to coat everything. Some folks are not huge fans of garlic so, you can back off on that a bit if you prefer. As well, if you do not like adding in red pepper flakes or hot chili oil - you can always add in a splash of white wine instead. I serve this dish with a simple side salad and my Homemade One Hour French Bread for a complete meal. Enjoy!~Diane Shrimp Scampi with Linguine Ingredients: Pasta: 1 Tablespoon kosher salt, added to pasta water 3/4 pound linguine pasta 1 Tablespoon butter, melted, added to cooked pasta Scampi Mix: 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 2-4 cloves garlic, minced (depending on your taste) 1 pound large raw shrimp (about 18 shrimp), peeled and de-veined 1 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon zest, grated freshly squeezed lemon juice from one large lemon pinch of red pepper flakes, or dash of red chili oil (optional) Directions: Prepare and cook pasta for 7 to 10 minutes, or according to the directions on the package. Mix in the 1 Tbs of melted butter to cooked pasta once drained, Set aside, covered until ready for shrimp. (try to time it so that the pasta is ready when you are done cooking the shrimp.) Prepare the shrimp mix in a large, heavy-bottomed or non-stick pan. Melt the butter and olive oil together over medium heat. Add the garlic. Saute quickly for just about 1 minute. Add the shrimp, salt, and pepper and saute until the shrimp just turn pink, about 5 minutes, stirring often. Turn heat to low, Add in the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine. Remove from heat. Immediately add the shrimp and sauce, to the cooked pasta, toss well, and serve. Recipe and Photo by: Diane Baker for Canning and Cooking at Home |
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