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Saturday, March 7, 2015

Shrimp Scampi with Pasta



    1/4 cup olive oil
    1 lb peeled and deveined medium or large shrimp (raw, tails on)
    3 TBL minced garlic
    1/8 teaspoon crushed red pepper
    1/2 cup dry white wine
    2 TBL fresh lemon juice
    1 teaspoon salt
    1/4 teaspoon black pepper
    5 tablespoons butter
    cooked linguine for 4
    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, lemon juice, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
    Toss with cooked pasta and serve. Serves 4
    If desired, sprinkle some chopped fresh parsley and lemon zest over the dish before serving.

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