Shrimp Scampi with Linguini Pasta
large shrimps (peeled, deveined with tails on)
large shallot (finely chopped)
cloves of garlic, sliced
extra virgin olive oil (plus more for drizzling)
dry white wine
Red chili flakes
kosher salt and freshly ground black pepper to taste
fresh parsley leaves (finely chopped)
How to Make Shrimp Scampi with Linguini Pasta
For the Linguini
- Fill a large pot with water and bring it to a boil over high heat.
- Season with 2 tablespoons salt and add the linguini and stir.
- Cover with a lid and bring to a boil again.
- When water returns to a boil, cook the pasta for 6-8 more minutes or until al dente.
- Drain the pasta through colander, reserving about 1 cup of the boiled water.
For the Shrimp Scampi
- Meanwhile, heat a large skillet over medium high heat and add half of the butter and oil.
- Add shallots, red chili flakes and garlic to the skillet and sauté for 3-4 minutes or until the shallots are translucent.
- Season shrimp with salt and pepper in a separate bowl, then add them to the skillet.
- Cook the shrimp for 2-3 minutes or until they turn pink and opaque. Remove them from the skillet into a plate and set side.
- Add wine and lemon juice to the skillet and bring it to a boil.
- Add the remaining butter and oil to the skillet and stir until butter has melted.
- Add shrimp, parsley, cooked linguini and reserved water to the skillet, season with salt and pepper and stir well.
- Drizzle with more olive oil and serve immediately.
- After fish, shrimp are the most eaten sea food across the world, with over five billion pound produced each year just for food. The USA alone consumes over 1 billion pound of shrimp each year.
Did you know that this was originally named after the crustacean it was made with, which are similar to lobsters? When there was a shortage of scampi, Italians and other natives swapped scampi with shrimp.