Shrimp Scampi Linguine

1337 cookbooks

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.

30 Pounds of Apples

Serves 2

13 Ingredients

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

8 Steps

Steps 1

Before you start cooking, mince the Garlic and Shallot. Grate the Lemon and Parmesan Cheese and finely chop the Italian Flat-Leaf Parsley.

Steps 2

Bring a pot of salted water to a boil. While the water comes to a boil, peel and devein the Shrimp set aside.

Steps 3

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.

Steps 4

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.

Steps 5

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.

Steps 6

Remove the frying pan from the heat and add the lemon zest, Lemon Juice and parsley. Toss well and adjust seasoning to taste.

Steps 7

When al denté, drain the linguine in a colander and add it to the shrimp mixture. Toss to coat all pasta.

Steps 8

Scoop pasta and shrimp onto dinner plates and top generously with parmesan cheese.