Come into my kitchen! There is a joyful sense of community when the
The menu is shrimp scampi with its pungent garlic-lemon sauce, fresh linguini pasta, a simple green salad, and
My recipe is quick and easy if you buy peeled and de-veined shrimp—and it’s packed with flavor. Pair it with your favorite white zinfandel or Sauvignon Blanc and life is good.
Shrimp Scampi with Linguini Pasta Recipe
Ingredients Serves 4
Preparation time: Under 25 minutes with cooked pasta.
1 pound fresh linguini*
1 lemon, zested
1 cup flour
1 pound (21–25 count) shrimp, peeled, de-veined and patted dry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 tablespoons shallots, minced
1 tablespoon crushed garlic
1 cup dry white wine
1–2 tablespoons lemon juice
1 tablespoon butter
1/2 teaspoon dried red chili flakes
1 tablespoon chopped Italian parsley
~ additional chopped Italian parsley, for decoration
*Find fresh pasta in good grocery stores, delis and specialty food stores. Use dried linguini if fresh is unavailable.
Directions
- Cook the linguini in plenty of boiling salted water until just al dente (tender with a tiny bit of “bite” remaining). Drain, reserving about one cup of the cooking water for later.
- Sprinkle the lemon zest over the freshly cooked pasta and toss well. Set aside.
- Place the flour in a spacious bowl and dredge the shrimp, shaking off excess flour.
- Place a skillet over medium-high heat, add the olive oil and heat until sizzling.
- Add the shallots and sauté until translucent, approximately 1–2 minutes. Adjust the heat as needed to prevent burning.
- Add the garlic and cook for thirty seconds.
- Add the shrimp and cook until just pink, approximately 3–4 minutes.
- Pour in the wine and lemon juice and bring to a lively simmer. Remove the shrimp with a slotted spoon and set aside.
- Continue cooking the sauce until reduced by half, approximately 2–3 minutes.
- Add the butter and mix well.
- Add the chili flakes and Italian parsley.
- Return the shrimp to the sauce and stir to coat.
- Plate the linguini and top with the shrimp and sauce. Decorate with chopped Italian parsley and serve.
You’ll also find cooking tips and techniques for cooking perfect pasta, zesting citrus, and peeling and de-veining shrimp and prawns.
I can smell it cooking right now and plan to try this recipe for the weekend. It looks very delicious. Enjoying your recent blogs
Gobandran
I love the idea of everyone helping in the kitchen. Next time I have my friends over I am going to give everyone a job in the kitchen. I am sure they won’t mind when they see what the outcome is!