I should probably go ahead and confess this now: I love Ina Garten. She inspires me, I wish I had her kitchen, and she has converted me to believing that food looks best served on white plates (even though mine are currently all blue). This is one of her quintessential recipes; as a typical Ina recipe, it is very bright and simple. If you are expecting an over the top Scampi recipe, this one is not it. Rather, it is simple, fresh, and light but filling. And how could I forget? Totally yummy. My version strays a bit from Ina's but keeps the same idea. Since this is a very Italian recipe (pure and simple ingredients) and I am very American (lots and lots of sauce required), I mixed things up a bit. Don't worry Ina, I don't hold this small change against you!
Shrimp Scampi with Linguini
In a pot of boiling, salted water, add a bit of oil prior to adding the linguini. Cook the linguini according to package directions.
Meanwhile, melt the butter and olive oil in a skillet over medium heat. Once melted, add the garlic and flour then saute until the garlic is fragrant. Deglaze the pan with the white wine and stir to incorporate. Allow the mixture to simmer and reduce the wine for a few minutes. Add the shrimp, salt, red pepper, and black pepper. Cook until the shrimp have turned pink, about 5 minutes.
Remove the pan from the heat, add all of the lemon zest. Add at least 1/4 c. of your lemon juice and then continue to add juice to taste.
Once the pasta is cooked, drain it and then toss the noodles with the shrimp sauce and parsley.
If you did not add all of the lemon juice, place it on the table with the pasta. Some people enjoy a little extra lemon in this dish! A nice sprinkling of parmesan cheese is also a nice accompaniment to the dish.
Shrimp Scampi with Linguini
- 1/2 lb. linguini (I used whole wheat)
- 4 T butter
- 2 1/2 T olive oil
- 1 T. flour
- 1 T. garlic, minced
- 1/2. c. dry white wine
- 1 lb. large shrimp, peeled and deveined
- 2 t. salt
- 1/4 t. red pepper flakes
- 1 t. ground black pepper
- 1/3 c. chopped parsley leaves, fresh
- 3 lemons, zested and juiced
In a pot of boiling, salted water, add a bit of oil prior to adding the linguini. Cook the linguini according to package directions.
Meanwhile, melt the butter and olive oil in a skillet over medium heat. Once melted, add the garlic and flour then saute until the garlic is fragrant. Deglaze the pan with the white wine and stir to incorporate. Allow the mixture to simmer and reduce the wine for a few minutes. Add the shrimp, salt, red pepper, and black pepper. Cook until the shrimp have turned pink, about 5 minutes.
Remove the pan from the heat, add all of the lemon zest. Add at least 1/4 c. of your lemon juice and then continue to add juice to taste.
Once the pasta is cooked, drain it and then toss the noodles with the shrimp sauce and parsley.
If you did not add all of the lemon juice, place it on the table with the pasta. Some people enjoy a little extra lemon in this dish! A nice sprinkling of parmesan cheese is also a nice accompaniment to the dish.
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