Yes, another Italian classic. Can you blame me?
It will always bother me that “shrimp scampi” translates to “shrimp shrimp,” but I guess it’s just one of those you things you have to accept. This dish is incredibly simple, but it’s all about the right technique and quality ingredients, as is the case with most Italian dishes.
Linguine, fresh shrimp, white wine and lemon juice, and you have yourself a delicious meal. No cheese in this pasta! I have to say though, I’m not totally against mixing seafood with cheese, as long as the cheese doesn’t mask the flavor of the seafood. It can be done right.
Oh and if you’re having guests over or even if you’re not, I definitely suggest leaving the tails on the shrimp. Not only does it add a little more flavor, but look how pretty they are. Well, I think it’s time to eat now. Mangia!
- ½ lb linguine pasta
- 2T extra virgin olive oil
- ½ lb shrimp, peeled and deveined, tails left intact
- 2 cloves garlic
- Pinch of red pepper flakes
- ¼ C dry white wine
- 1 tsp lemon zest
- 2T lemon juice
- 2T butter, sliced
- ¼ C loosely packed parsley, chopped
Bring a large pot of salted water to a boil. Add in linguine, stirring occasionally, until al dente. Drain, reserving a cup of pasta water.
While the pasta cooks, prepare the sauce. Heat a large sauté over medium-high heat. Add oil to pan, followed by the shrimp. Season with salt and pepper, and sauté 2-3 minutes or until just cooked through. Remove shrimp and set aside, reserving oil in the pan.
Reduce heat to medium, add in garlic and red pepper flakes and sauté about 30 seconds. Pour in wine, increase heat to high and reduce it by half. Add pasta to the pan and toss to combine in the sauce. Return shrimp to the pan. Add in lemon zest and juice. Add butter and a few spoons of pasta water, as needed, to bring the sauce together. Toss together until butter is incorporated. Stir in parsley. Enjoy.