Shrimp Scampi with Linguini
Prep: 15 min | Cook: 25 min | Servings: 4
Recipe courtesy Tyler Florence. Serves 4 to 6.
Ingredients
- 1 lb Linguine
- 4 tbsp Butter, divided
- 4 tbsp Olive oil, extra-virgin, divided, plus more for drizzling
- 2 Shallot, finely diced
- 2 clove Garlic, minced
- 1 pinch Red pepper flakes, optional
- 1 lb Shrimp, peeled and deveined
- Kosher salt
- Black pepper, freshly ground
- 1/2 cup White wine, dry
- 1 Lemon, juiced
- 1/4 cup Parsley, leaves, finely chopped
Directions
- Bring a large pot of water to a boil, add a couple tablespoons of salt and the linguini, and stir. Cover; when it returns to a boil, cook 6 to 8 minutes, until not quite done. Drain.
- Meanwhile, melt 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Saute the shallots, garlic and red pepper until the shallots are translucent, 3 to 4 minutes.
- Season the shrimp and cook until pink, 2 to 3 minutes. Remove and keep warm.
- Add the wine and lemon juice and bring to a boil. Add the remaining 2 tablespoons butter and oil. When the butter melts, return the shrimp with the parsley and pasta, stir well and season. Drizzle with a bit more olive oil and serve immediately.
A second copy in the file uses 1 large shallot, 5 sliced garlic cloves and 20 large tail-on shrimp, and saves 1 cup of pasta water to add with the pasta.