Shrimp Scampi With Linguini
"Recipe from Tyler Florence"
photo by DianaEatingRichly
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 lb linguine
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for drizzling
- 1 large shallot, finely diced
- 5 garlic cloves, sliced
- 1 pinch red pepper flakes (optional)
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- kosher salt & freshly ground black pepper
- 1⁄2 cup dry white wine
- 1 lemon, juice of
- 1⁄4 cup finely chopped fresh 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.
- 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 and reserved pasta water.
- Stir well and season with salt and pepper.
- Drizzle over a bit more olive oil and serve immediately.
Questions & Replies
-
Can i use thawed out frozen shrimps?
Reviews
-
Simple, flavorful, wonderful. I used whole wheat pasta and extra parsley. It's also great with peas or broccoli or asparagus tossed in the pasta water for the last few minutes, then stirred in with the noodles.
-
Very good and simple, quick to make. I made the following tweaks: I added Sazon Goya to the shrimp for flavor and color. I also skipped the butter for my lactose-intolerant husband, and swapped out the parsley for some fresh spinach that I sauteed along with the shrimp. Delicious. -
I thought it was pretty tasty but hubby tossed his after a few bites. Next time I would double the red pepper flakes and garlic (yeah I do love my garlic) and omit the pasta water. Was a little runny. But I'd make it again. -
"DELICIOUS"!!!! Wonderful blend of ingredients giving superb flavor. I scaled this down to a hefty single serving and made as written omitting the red pepper flakes. Thanks for posting this great recipe, a keeper for sure. Made for Best of 2011 Cookbook Tag. -
10 STARS for this!!!! Such great flavors and so easy to put together. I would also add a bit more red pepper flakes, as previous reviewer said, but other than that, a perfect recipe! Made for Spring 2011 PAC game.
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