The ideal seafood pasta meal is shrimp scampi with spaghetti. Angel hair spaghetti is less filling yet works with any noodle.
Shrimp Scampi with Pasta
Servings
6
servingsPrep time
20
minutesCooking time
40
minutesIngredients
1 (16 ounce) package linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (Optional)
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ cup dry white wine
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste
Directions
- Linguine should be cooked until nearly soft, 6 to 8 minutes, in a big saucepan of boiling salted water. Drain.
- In a big skillet over medium heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Shallots should be transparent after 3 to 4 minutes of cooking and stirring in hot butter and oil with garlic and red pepper flakes. Add the shrimp to the skillet, season with black pepper and kosher salt, and cook for 2 to 3 minutes, tossing regularly, until pink. Take the shrimp out of the pan and keep them warm.
- With a wooden spoon, scrape the browned food bits from the bottom of the skillet as you pour in the white wine and lemon juice and bring to a boil. Melt 2 teaspoons.2 tablespoons of olive oil and 2 tablespoons of butter are combined in a skillet and brought to a simmer. Add salt and black pepper and toss the linguine, shrimp, and parsley in the butter mixture until well-coated. To serve, drizzle with 1 teaspoon of olive oil.
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