Thursday, April 23, 2015

Shrimp Scampi with Linguini

I'm in trouble now! I LOVE Shrimp Scampi but have never tried it until tonight. With this rainy weather I made a Orange Pound Cake, recipe coming soon, and Shrimp Scampi with Linguini for supper and I think we are hooked! I know I will be making this a lot in the future.

Shrimp Scampi with Linguini

1 pound linguini, (I used gluten free but regular is fine)
4 TBS butter
2 TBS extra-virgin olive oil, plus more for drizzling
2 lg or 3 sm green onions, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes, optional (I'll use more next time)
1 pound shrimp, peeled and deveined
 Sea Salt and Ground black pepper
1/4 cup chicken broth
Juice of 1 lemon
2 TBS parsley flakes

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of dashes of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic, and red pepper flakes (if using) until the onions are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add chicken broth and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well drizzle over a bit more olive oil and serve immediately.

Original recipe from Tyler Florence is seen HERE.

Thanks for stopping by y'all and please come again soon!