This recipe was shared in the very early days of this blog.
Can you believe it's been almost 2 years?
Time has really flown by and I am so thankful for each and everyone of you! You are such wonderful friends to have! You are all simply amazing!
This recipe has been long over due for a new picture but every time we enjoyed it for dinner I lacked enough light outside by the time dinner was done and I couldn't find a better excuse to make this for dinner then I needed to update the picture!
I almost always have the ingredients on hand to make this meal.
Shrimp Scampi is a delicious meal in under 30 minutes, perfect for a busy weeknight yet I make this quite often for company too.
If you make this your taste buds will thank you!
This was my Hubby's Father's Day requested dinner! It was delicious as always! He is an amazing man who at this very moment has torn apart my kitchen to fix the back splash for my new stove. I have a post coming on why never to buy Kitchen Aid, stoves and dishwashers. But I haven't seem to finish it yet. I will tell you from experience don't do it! Anyways this is a pretty quick meal to put together and full of flavor!
Heat 2 tablespoons butter and 2 tablespoons olive oil over high heat.
Mean while cook 1 pound of linguine in salted water, 1 minute short of al dente. Reserve liquid.
Add 1 shallot minced.
Caramelize until lightly brown and add zest of 1 whole lemon (shredded).
Add 1 pound of shrimp.
Turn when almost pink and still a little translucent. When second side is pink remove to a bowl and set aside.
Reserve 1 cup cooked pasta water from linguine.
3/4 cup white wine, I like a good organic Pinot Grigio.
Add pasta water and white wine.
Toss in your pasta and mix to coat. Cook over medium low. Cover. This step is done with in a minute or two and ready to eat. The goal is for the pasta to thicken the liquid, creating a sauce.
Chop a large handful of parsley, about 3/4 cup chopped. Add to noodles.
Toss shrimp back in.
Squeeze 1 whole lemon over the top and toss to coat evenly. If pasta has absorbed too much water you can add another 1/4 cup pasta water until saucy.
At this point a little fresh Parmesan is great and may be a salad or some roasted asparagus!
Enjoy with your favorite glass of wine and some good company!
Shrimp Scampi From Scratch. An easy weeknight meal but elegant enough for company.Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Yield: 4-5 Serving
- 1 pound Linguine Cooked In Salted Water and 1 3/4cup Cooked Pasta Water reserved
- 1 pound Shrimp
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 whole Shallot, Chopped Fine
- 1-2 pinches red pepper flakes (optional)
- 1 whole Lemon, Zested
- 3/4 cup White Wine (Pinot Grigio is good)
- 1 3/4 cups Pasta Water, Reserved From Cooked Pasta
- 1 whole Lemon, Juiced
- 1 handful Parsley, Chopped
- 1 cup Freshly Grated Parmesan (Optional)
- Cook pasta in salted water till 1 minute short of al dente approximately 8 minutes.
- While pasta cooks heat butter and olive oil in pan over medium-high heat. Add shallot and saute until lightly browned. Add lemon zest, red pepper flakes and shrimp. Cook shrimp until almost pink on 1 side and turn about 2-3 minutes. When shrimp are almost cooked (still a bit translucent) remove to a bowl and set a side.
- Add 1 1/2 cups reserved pasta water, white wine, and cooked pasta to the pan shrimp was in and toss to coat. Cook for about 1-2 minutes over medium low heat with a lid until most liquid has been absorbed and a sauce has formed. Add parsley and cooked shrimp.
- Finish cooking shrimp and squeeze fresh lemon juice over the top.
- Top with parmesan.
- Hint if pasta is too dry from over cooking add 1/4 cup additional pasta water.