Shrimp Scampi with Linguini Pasta Italian Recipe

Barbara Adams Beyond Wonderful, September 22nd, 2007

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.

       

Ingredients

Serves 4

 

1 pound fresh linguini* 

1   lemon, zested    

1 cup flour

1 pound (21–25 count) shrimp, peeled, de-veined and patted dry

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 tablespoons olive oil 

2 tablespoons shallots, minced

1 tablespoon crushed garlic

1 cup dry white wine

1–2 tablespoons lemon juice

1 tablespoon butter

1/2 teaspoon dried red chili flakes

1 tablespoon chopped Italian parsley 

~   additional chopped Italian parsley, for decoration

     

*Find fresh pasta in good grocery stores, delis and specialty food stores. Use dried linguini if fresh is unavailable. 

  

 

 Directions  

1. Cook the linguini in plenty of boiling salted water until just al dente (tender with a tiny bit of “bite” remaining). Drain, reserving about one cup of the cooking water for later.

  

1. Sprinkle the lemon zest over the freshly cooked pasta and toss well. Set aside.

  

1. Place the flour in a spacious bowl and dredge the shrimp, shaking off excess flour. 

  

1. Sprinkle the shrimp with the salt and pepper. Set aside.

  

1. Place a skillet over medium-high heat, add the olive oil and heat until sizzling.

  

1. Add the shallots and sauté until translucent, approximately 1–2 minutes. Adjust the heat as needed to prevent burning.

  

1. Add the garlic and cook for thirty seconds.

  

1. Add the shrimp and cook until just pink, approximately 3–4 minutes.

  

1. Pour in the wine and lemon juice and bring to a lively simmer. Remove the shrimp with a slotted spoon and set aside.

  

1. Continue cooking the sauce until reduced by half, approximately 2–3 minutes.

  

1. Add the butter and mix well.

  

1. Add the chili flakes and Italian parsley.

  

1. Return the shrimp to the sauce and stir to coat.

  

1. Plate the linguini and top with the shrimp and sauce. Decorate with chopped Italian parsley and serve.

 

NOTE: If the sauce or pasta appears dry, use the reserved cooking water to adjust the consistency before plating.

 

 

  

 Preparation time: Under 25 minutes with cooked pasta.

 

A Barbara Adams Beyond Wonderful recipe.©