Thursday, July 26, 2012

Recipe share: Shrimp Scampi

Many of you already know my husband is the cook in our house. Last week we were stumped on what to make with some fresh zucchini and squash we had picked up from our local farm stand. 

He searched recipes on the internet for shrimp scampi. He found a yummy one on the food network. You can find the original recipe here.

Picture courtesty of pinterest


  • 1 pound linguini 
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves
He made a few changes to the recipe. He used whole wheat spaghetti instead of linguini, and he used frozen shrimp to save a few bucks instead of fresh. As I mentioned  before, he added the zucchini and squash. You could really add any fresh vegetables into this dish. 


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 tablespoons 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 shallots, garlic, and red pepper flakes (if using) until the shallots 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 wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

It is a great light dish perfect for the summer! 



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