Shrimp Scampi
1 pound Linguine
Kosher or Sea Salt
4 TB Unsalted Butter
2 TB Olive Oil
4 Cloves Garlic, minced
1 Shallot, minced
1 pound Large Shrimp (16-20 shrimp), peeled and deveined
8-10 Cherry Tomatoes, halved
1/2 cup chopped Parsley
Juice of TWO freshly squeezed Lemons
1 tsp Lemon Zest
¼ cup White Wine
1/8 teaspoon hot red pepper flakes (optional)
In a large pot, bring to boil enough water to cook one pound of pasta. Salt water well. When boiling, add pasta. Cook until al dente.
In a large sauté pan over med-high heat, add olive oil and one TB of butter. When butter is melted, add garlic and shallot. Cook for one to two minutes. Add Shrimp and season lightly with salt and pepper. Cook shrimp until half-cooked and remove from pan. Add lemon juice, wine, tomatoes, remaining butter (and red pepper flakes, if using) and simmer for one minute. Add shrimp back to mixture and sprinkle generously with parsley. Taste sauce for seasoning and adjust accordingly.
Drain pasta and add to shrimp and sauce. Toss well and divide between serving plates. Garnish with lemon slices, freshly chopped parsley and freshly grated Parmigiana-Reggiano.
10/27/2009 1:44:15 PM
