Shrimp Scampi Linguine
00:45:00
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Once the shrimp are cooked just until they are opaque and the pasta is al denté, just toss them together for a match made in heaven. The shrimp is tender and flavorful, and the linguine is an excellent base for the buttery garlic sauce with just a hint of spice.
0.5 lb Linguine
1.5 oz Unsalted Butter
2 Tbsp Olive Oil
3 clove Garlic
1 Shallot
1/4 tsp Crushed Red Pepper Flakes
0.5 lb Shrimp
3/4 tsp Salt
1/2 tsp Ground Black Pepper
1 tsp Lemon
1 1/2 Tbsp Lemon Juice
3 Tbsp Italian Flat-Leaf Parsley
1/2 cup Parmesan Cheese
Before you start cooking, mince the Garlic and Shallot. Grate the Lemon and Parmesan Cheese and finely chop the Italian Flat-Leaf Parsley.
Bring a pot of salted water to a boil. While the water comes to a boil, peel and devein the Shrimp set aside.
Place a medium-sized frying pan over medium heat. Melt Unsalted Butter and Olive Oil and allow to bubble slightly. At this time, your water should be boiling: add the Linguine cook to al denté.
Once the butter and olive oil have begun to bubble, add the garlic, shallot, and Crushed Red Pepper Flakes and sauté for 1-2 minutes, stirring frequently so the garlic does not burn.
Add the shrimp, Salt and Ground Black Pepper to the frying pan and sauté for 3-4 minutes until the shrimp is pink and opaque on both sides.
Remove the frying pan from the heat and add the lemon zest, Lemon Juice and parsley. Toss well and adjust seasoning to taste.
When al denté, drain the linguine in a colander and add it to the shrimp mixture. Toss to coat all pasta.
Scoop pasta and shrimp onto dinner plates and top generously with parmesan cheese.
