senior citizen
12-17-2014, 05:13 PM
CHRISTMAS SHRIMP SCAMPI with LINGUINI
Serves 4
1 pound linguini
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, chopped
5 cloves garlic, sliced
Pinch of red pepper flakes
1 pound large shrimp, peeled & deveined, tail on optional
Kosher salt and ground black pepper
1 cup dry white wine
1 lemon juiced
1/4 Cup finely chopped Italian parsley leaves
1 tablespoon oregano
1 tablespoon basil
Grated parmesan cheese
PREPARATION:
Boil large pot of water, adding salt when the water comes to a boil.
Stir pasta and cook until al dente.
Drain the pasta reserving 1 cup of pasta water.
In a large skillet, melt 2 tablespoons of unsalted butter in 2 tablespoons of extra virgin olive oil over medium heat.
Sauté the shallots, garlic and red pepper flakes until the shallots are tender, about 3-4 minutes.
Season the shrimp with salt and pepper and add them to the pan.
Cook until they have turned pink, about 2 minutes.
Add wine and lemon juice and bring to a boil.
Add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil.
Stir in the parsley and the pasta and reserved pasta water.
Stir well and season with salt and pepper.
Add a bit more extra virgin olive oil and grated cheese.
Serves 4
1 pound linguini
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, chopped
5 cloves garlic, sliced
Pinch of red pepper flakes
1 pound large shrimp, peeled & deveined, tail on optional
Kosher salt and ground black pepper
1 cup dry white wine
1 lemon juiced
1/4 Cup finely chopped Italian parsley leaves
1 tablespoon oregano
1 tablespoon basil
Grated parmesan cheese
PREPARATION:
Boil large pot of water, adding salt when the water comes to a boil.
Stir pasta and cook until al dente.
Drain the pasta reserving 1 cup of pasta water.
In a large skillet, melt 2 tablespoons of unsalted butter in 2 tablespoons of extra virgin olive oil over medium heat.
Sauté the shallots, garlic and red pepper flakes until the shallots are tender, about 3-4 minutes.
Season the shrimp with salt and pepper and add them to the pan.
Cook until they have turned pink, about 2 minutes.
Add wine and lemon juice and bring to a boil.
Add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil.
Stir in the parsley and the pasta and reserved pasta water.
Stir well and season with salt and pepper.
Add a bit more extra virgin olive oil and grated cheese.