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.
|1||pound (21–25 count)||shrimp, peeled, deveined and patted dry|
|1/2||teaspoon||freshly ground black pepper|
|1||cup||dry white wine|
|1/2||teaspoon||dried red chile flakes|
|1||tablespoon||chopped Italian parsley|
|~||additional chopped Italian parsley, for garnish|
- 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.