Pasta and Shrimp Scampi

Chef's notes

Extra large wild caught shrimp is mixed with our incredible one pot sauce of garlic, scallions, lemon, butter, olive oil and is lightly seasoned with salt and pepper. Shrimp is placed on roasting tray, drenched with remaining sauce and quick broiled on both sides.

Delicious slightly charred shrimp along with every bit of additional intense flavors from scampi sauce and rendered shrimp juices are tossed with linguini. This creating one of the most remarkable intense pasta dishes ever.

Photo, jumbo shrimp, 16-29 per pound.

These proportions will comfortably serve 4.

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Ingredients

½ pound linguini

Scampi

1 1/4-pounds extra-large or jumbo shrimp
1 quarter pound of butter, one stick
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup finely chopped scallions
1 tablespoon finely chopped garlic

Few grinds each of salt and pepper

Optional, garnish with chopped parsley

Instructions

Remove shrimp shells, with or without tail section on and devein. Rinse in cold water and pat dry. Set them aside.
In a pot, large enough to comfortably hold all 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.
Pre-heat the broiler.
Bring salted water to a rapid boil. Cook pasta until al dente; strain and return to the empty pot.
Meanwhile generously coat the shrimp in the sauce. Place them in a rimmed cookie sheet large enough to hold them in a single layer. (Tip, line them in rows to make it easier to flip them over with a long narrow spatula after their top side is broiled). Evenly spread the scampi sauce over the shrimp.
Broil them close to the heat for about three minutes or until the tops are pink but not cooked through. Flip them over and broil briefly until just cooked through. Be careful not to overcook.
Pour entire contents of scampi tray with linguini. Toss and serve.

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Pasta and Shrimp Scampi