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Shrimp Scampi Over Linguini

After I got back from Boston on Wednesday, I headed to the grocery story to pick up a few items for dinner over the next few nights.  I actually have a pretty stocked freezer and pantry, so I can typically whip up dinner using ingredients I have on hand.  However, I wanted to make my first dinner at home in over a week a little bit special.  When I went to the fish department and found that they had fresh wild gulf shrimp, I knew that this would be the perfect ingredient.

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These beautiful shrimp were not shelled or deveined and were the same price as the ones that already were, but I bought them because they were wild, local-ish and looked very fresh.  So much of the shrimp that you find at fish markets or in the freezer section are from Thailand and this fact really bothers me.  I love shrimp but I can’t justify them taking an 18 hour plane ride or week long boat ride plus three day truck trip across the US to get to my plate.  Plus, so much of this shrimp you find these days is farmed (I very much appreciate when markets tell me if the fish was previously frozen, farmed, and where it came from) and I find that it doesn’t taste nearly as good as the wild.

So I gritted the shrimp smell and messy work that goes into shelling and deveining  and got to work on my pound and change of shrimp.

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I had plans to use these as the protein source in a rich and garlicy pasta dish.  I wanted to add ingredients to the pasta dish that complemented the shrimp, so I added tons of herbs and seasonings to amp up the flavor.

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For the sauce, I opted to use the good stuff – butter, olive oil, wine and lemon juice.

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The end result was a delicious meal that felt like a special treat because of the decadent shrimp.

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Although this meal is definitely special enough to serve at a dinner party or for a special occasion (just be forewarned that there is A LOT of garlic in the sauce and make sure you are close with your guests!), it came together in a matter of 45 minutes. That includes the 15 or so minutes it took me to peel and devein the shrimp.  If you are lucky enough to skip this step, this meal takes 30 minutes or less!

Shrimp Scampi over Linguini – Serves 5-6 (Inspired by EatLiveRun.com’s Engagement Scampi)

Ingredients

  • 1 lb linguini (or other long strand pasta)
  • 1.25 lb shrimp (I used 20-25 count shrimp), peeled and deveined
  • 1 tsp red pepper flakes
  • 2 TB garlic, minced
  • 1/4 cup chives, minced
  • Zest and Juice of 1 lemon
  • 1 cup grape tomatoes, halved
  • 1/4 parsley, chopped
  • 4 TB butter (1/2 stick)
  • 1/4 cup olive oil
  • 1/2 cup white wine
  • S+P to taste (I used probably 1/2 TB of salt in my sauce and I’m not sure that this was enough.  That sounds like a lot of salt, but remember this is the seasoning for the entire dish!)

Directions

Bring large pot of water to boil.  Drop pasta and cook according to package instructions.  Drain pasta and add 2 TB of olive oil over pasta.

Heat large sauce pan over medium heat.  Add 2 TB of olive oil and garlic.  Sauté for 1-2 minutes until the garlic is fragrant and softened.  Add shrimp (I added mine in stages) and cook for 1-2 minutes.  Make sure you don’t overcook the shrimp because you will be adding it back into the sauce later and there is nothing worse than overcooked shrimp.

Once the shrimp is finished cooking, remove from pan.  Add the butter, wine, grape tomatoes, red pepper flakes, chives, lemon juice and zest, parsley salt and pepper and cook until the sauce has reduced by half.  About 7-8 minutes.  Add shrimp back to sauce and heat through.

Add the olive oil coated olive oil pasta to sauce pan and mix all ingredients together.  Add to a large platter and serve alongside lemon slices.

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I also served some steamed spinach with the pasta to amp up the nutritional value.  Alongside a glass of wine, I couldn’t image a better meal to come home to than this!

2 Responses to Shrimp Scampi Over Linguini

  1. It was delicious!

  2. nom

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