I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture.
Buttery, garlicky, irresistible shrimp scampi—but make it pasta. We like how the heat from the red pepper flakes cuts through all the richness in this dish, but if you’re spice-sensitive, hold back half of the chile (you can always serve more on the side). This recipe calls for frozen shrimp, which we’re huge fans of. You never have to wonder how long they’ve been sitting on ice at the seafood counter, and they thaw in no time at all, making them a great weeknight protein option to have in your back pocket. (Err…freezer. Freezer is definitely a better place for shrimp than your back pocket.)
- 2 tsp olive oil
- 6 clove(s), medium garlic clove(s), minced
- 1 tsp dried oregano
- 1 pound(s) uncooked shrimp, medium, peeled and deveined
- 1/4 cup(s) table wine, dry white or vermouth
- 2 tsp cornstarch
- 3/4 cup(s) reduced-sodium chicken broth
- 3/4 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 8 oz uncooked linguini, cooked and kept hot
- 1/4 cup(s) fresh parsley, fresh, chopped
- 2 Tbsp basil, fresh, thinly sliced
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Last Step: Don’t forget to share!