Wednesday, September 23, 2009
Pasta alla Shrimp Scampi
Pasta alla any seafood is a great way to help a little seafood go a long way. The seafood sauce flavors the pasta so you get the same flavor in the pasta as well as the actual seafood.
The term scampi is actually a type of lobster prepared with white wine and garlic butter but has come to mean any meat prepared in that style. Here is my recipe for shrimp prepared scampi style. This recipe serves 5-6 as most of my recipes on this blog do, we are a family of 5 and my husband always takes left overs for lunch the next day.
1-2 pounds shrimp (I buy fresh or frozen medium deveined shrimp with tails on, 1 pound will go far with about 5 shrimp per person but if I get it on sale I get more)
3/4 pound linguine (I use Barilla)
1 lemon juice & zest
1/2 cup white wine (any type just as long as it is white)
5-6 garlic cloves grated
1/2 cup olive oil
1 small bunch parsley chopped
1 teaspoon red pepper flakes
salt & fresh ground black pepper
2 tablespoons of butter
In a bowl: whisk together the garlic, zest and juice of lemon, olive oil, red pepper flakes, salt & pepper, to taste. Add the shrimp and set aside.
At this point in a large pot of well salted water start the pasta. You will the cook linguine until al dente.
Heat a skillet over high heat. Add the shrimp (reserve the marinade) and cook until they turn pink on both sides, about 3 minutes. Remove the shrimp from the pan to a plate and add the marinade that is left over. Let it cook for a few minutes then add the wine. Continue to cook until sauce reduces by half. Add the butter and stir to combine. Taste and see if you need more salt. Add the shrimp, parsley, and pasta and toss to combine with the sauce.
I serve this with a big salad with a lemon vinaigrette and some bread to soak up the juices.