Scampi and Linguine

“Life is a combination of magic and pasta.” – Federico Fellini

Scampi and Linguine

Scampi and Linguine two

Simple is better when it comes to one of my favorite seafood dishes, shrimp and linguine.  I’ve seen some recipes that add flour to thicken the “sauce”, but that’s not for me, just watch the sauce in the pan to get what you want and remember that the pasta will drink what’s in the pan, I prefer it only slightly thickened by the pasta water and stock to where there is still some “sauce” to sop up with bread.  If you don’t make stock out of your shrimp shells, add about ¼ more of the pasta water, but the stock adds just a bit more shrimp flavor to the sauce.

I always have other things going on in the kitchen and I find the two-step shrimp and sauce process works for me as there is no chance of over cooking the shrimp, but certainly check other recipes to find what works for you.

This recipe is for 2 and there is always a little left for a small lunch portion.

Ingredients:
½ pound linguine, fresh or dried pasta to be cooked according to pasta recipe or package directions.
1 pound cleaned, deveined, and patted dry large shrimp, seasoned with salt and pepper
2 Tablespoons EVOO
2 Tablespoons unsalted butter
1 lemon, some of the zest and all of the juice
Pinches of red pepper flakes
1 large shallot, finely minced
2 fat cloves garlic, minced
½ cup dry white wine
¾ cup pasta water
*Optional 3 Tablespoons shrimp stock
White pepper
Coarse Sea Salt to taste
¼ cup minced fresh parsley
Lemon slices
Additional*2 tablespoons EVOO and 2 Tablespoons butter to finish sauce.

Prep all of the ingredients; get the water going for the pasta.  Cook the pasta in salted water for about 6-8 minutes, reserve 1 cup of pasta water and drain pasta.

Heat a sauté pan and add the oil and melt the butter on medium high, sauté shallots and garlic for about 2-3 minutes, add the shrimp and sauté until they just turn pink, but not cooked through, remove and keep warm.  Deglaze pan with white wine, add additional butter and EVOO.  When butter is melted add the stock and pasta water, cook until slightly thickened.  Add the shrimp back to the pan, toss in pasta, season with additional salt and pepper, toss to heat through.  Sprinkle with fresh parsley and serve in warmed bowls with lemon slices on the side.  With or without cheese is up to you, but I must have additional red pepper flakes