Tuesday, February 15, 2011

Step-by-Step Recipe: Shrimp Scampi with Linguini

My husband requested shrimp and pasta for our early Valentine's dinner.  This recipe got 5 stars on the Food Network site, so I gave it a try.  It was totally delicious.  If I could get away with making something this easy for all special occasions, life would be much easier.  The key to this dish is good mise en place, because everything cooks so quickly, you do't want to be messing with chopping something when you need to be stirring.

Is there anything better than pasta, shrimp, and butter?  I don't think so! I served this with steamed haricots verts tossed in a light vinaigrette.  (Haricots verts are very thin, tender green beans.)

Recipe and pictures below the cut.

First, assemble the ingredients.

Next, melt half the butter with half the olive oil in a large skillet over medium high heat.  When the butter is melted, add the shallots, garlic, and red pepper flakes. Saute until shallot is tender and translucent. 

Add the seasoned shrimp and cook, stirring occasionally, 2-3 minutes, until pink.  (Note: you can see I let the shallots get a bit browner than ideal.  They weren't burnt, though, so it was okay.  If they get black at all, though, you should throw it out and start over.  You can't recover from burnt.)

Once the shrimp are cooked, remove them to another plate and keep warm.  Add the wine and lemon juice and bring to a boil.

Once the sauce has reduced a bit, add the rest of the butter and olive oil. When the butter is melted, return the shrimp to the pan and add the parsley.  Stir. 

Add the cooked linguini and season with salt and pepper (don't forget to season!!). Toss well.

Drizzle with a bit more olive oil and serve immediately.

Shrimp Scampi with Linguini, recipe from Tyler Florence
Serves: 4.  Time: less than 30 minutes, unless you need to peel/devein the shrimp yourself.

  • 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 (I might also add some zest next time, too)
  • 1/4 cup finely chopped parsley leaves

  1. 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.
  2. 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.
  3. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
  4. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  5. 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.
  6. Add wine and lemon juice and bring to a boil.
  7. 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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