Shrimp Scampi with Linguini Italian Recipe
If you purchase shrimp already peeled and de-veined, this simple scampi is easy enough for a weeknight supper. Serve a fresh green salad and plenty of good bread for soaking up the sauce.
Ingredients
| 1 | cup | flour |
| 1 | pound (21–25 count) | shrimp, peeled, deveined and patted dry |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 6 | tablespoons | olive oil |
| 2 | tablespoons | minced shallots |
| 1 | tablespoon | crushed garlic |
| 1 | cup | dry white wine |
| 1–2 | tablespoons | lemon juice |
| 1 | tablespoon | butter |
| 1/2 | teaspoon | dried red chile flakes |
| 1 | tablespoon | chopped Italian parsley |
| ~ | additional chopped Italian parsley, for garnish | |
| 1 | pound | cooked linguini |
| 1 | lemon | zested |
Directions
- Place the flour in a spacious bowl and dredge the shrimp, shaking off excess flour.
- Sprinkle the shrimp with the salt and pepper. Set aside.
- Place a skillet over medium-high heat, add the olive oil and heat until sizzling.
- Add the shallots and sauté until translucent, 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, 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, 2–3 minutes.
- Add the butter and mix well.
- Add the chile flakes and Italian parsley.
- Return the shrimp to the sauce and stir to coat.
- Sprinkle the lemon zest over the freshly cooked pasta and toss well.
- Plate the linguini and top with the shrimp and sauce. Decorate with chopped Italian parsley and serve.
NOTE: If the sauce appears dry, use some of the pasta cooking water to adjust the consistency before plating.
Preparation Time:
Under 25 minutes with cooked pasta.
