Wednesday, February 9, 2011

Shrimp Scampi with Linguini
Recipe courtesy Tyler Florence


* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 shallots, finely diced
* 2 cloves garlic, minced
* Pinch red pepper flakes, optional
* 1 pound shrimp, peeled and deveined
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* Juice of 1 lemon
* 1/4 cup finely chopped parsley leaves


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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