Linguini with Shrimp Scampi

Chef's notes

Linguini cooked al dente is topped with shrimp and scampi sauce, finished with chopped parsley and bread crumbs and thinned with pasta water. Linguini van be replaced with angel hair pasta, a chic alternative but be careful. Angel hair is easy to accidentally overcook. I'm also partial to meatier pastas like penne. Regardless of which best matches your taste, you will love this dish.

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Ingredients

Shrimp Scampi

1 1/2 pounds of large shrimp
1 quarter pound of butter, one stick
1/2 cup of olive oil
1 tablespoon fresh lemon juice
1/4 cup of finely chopped scallions
1 tablespoon of finely chopped garlic
Few grinds each of salt and pepper

Assembled with

1 pound of linguine, angel hair, or your favorite pasta
Chopped parsley
1/4 cup plain or seasoned bread crumbs
1 cup pasta cooking water
Optional, grated parmigiana cheese

Instructions

Remove shrimp shells, devein, Rinse in cold water and pat dry. Set them aside.
In a pot, large enough to comfortably hold all of the shrimp and sauce, melt the butter over low heat. Add olive oil lemon juice, scallions, garlic, salt and pepper. Cool to warm or room temperature.
Place a large pot of salted water on high.
Stir shrimp in the scampi sauce. Line shrimp in a sided cookie sheet. Ladle remaining scampi sauce over the shrimp. Set aside.
Once rapidly boiling, add the pasta to the water and stir. Follow instructions for cooking the pasta al dente. When ready, reserve a cup of pasta water. Place pasta in colander and place back into the drained pasta pot.
Pre-heat broiler. Broil the shrimp for about 2 to 3 minutes or until the tops are pink. Flip the shrimp over and quickly broil until just cooked through. Try not to overcook. Remove from broiler.
Add the shrimp and all the scampi sauce over the pasta and stir. Combine with parsley and bread crumbs. Add pasta water a little at a time to desired sauce consistency. Adjust seasoning. Serve with grated parmigiana.

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Linguini with Shrimp Scampi

Linguini with Shrimp Scampi

Ingredients

Instructions

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