Last weekend, I had the house to myself, all weekend, for three whole days. I don’t even know the last time that happened. The girls are gone to college or beyond, and Meathead went on a fishing trip ~ something he never does. So it was just Buddy and me. And dinner. Wait for it ~ I made Shrimp Scampi with Linguine. So classic and simple, and I had all the ingredients on hand. I got lots of leftovers for the rest of the weekend, and it came together in less than 30 minutes.
Shrimp scampi is basically just shrimp, wine, garlic, butter and lemon. I like a lot of sauce, especially to toss with pasta. I cooked the shrimp shells in some wine and water to give me a little stock. Just let it simmer on the stove while you prep the rest of the ingredients. And I reserved some pasta water. The wine, stock and pasta water provide an ample amount of sauce for the linguine and shrimp.
I also added some shallots and a pinch of crushed red pepper. If you don’t have shrimp shells or even tails, use some bottled clam juice. It makes a difference, it really does, it will give the sauce more depth of flavor.
I so enjoyed my weekend, nice to have the place to myself. Even nicer to have shrimp scampi all to myself. I’ll have to make it again soon so Meathead can try it. I know he will love it.
Classic shrimp scampi with butter, lemon and wine sauce, tossed with linguine ~ on the table in 30 minutes.
- 1 pound large shrimp, peeled and deveined ~ reserve shells and or tails
- 8 ounces linguine
- 3 tablespoons butter ~ I use Kerrygold salted butter
- 3 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 shallot, thinly sliced
- ½ cup dry white wine ~ another ½ cup if making a quick stock with the shells
- ½ cup shrimp stock or bottled clam juice
- ½ cup pasta cooking water
- ¾ teaspoon kosher salt
- Pinch crushed red pepper, or to taste
- Freshly cracked black pepper
- ⅓ cup chopped parsley
- Juice of 1 small lemon
Bring pot of salted water to a boil. Meanwhile, in a small pan, place shrimp shells and/or tails. Add ½ cup of wine and ½ cup of water, bring to a boil and then cover partially and keep at a steady simmer while you prep the rest of the ingredients.
Cook linguine until just al dente. Reserve at least ½ cup of the cooking water and drain. Drain shrimp stock, reserving ½ cup.
In large skillet, melt butter with olive oil. Add shallots and cook for a minute or two until softened a bit. Add garlic and cook until fragrant, about 30 seconds. Add ½ cup wine, ½ cup shrimp stock or clam juice, ½ cup pasta water, salt, crushed red pepper and plenty of fresh cracked pepper. Bring to a steady simmer and cook until reduced by about a third, 5 – 7 minutes.
Add the shrimp to the pan and cook until just pink and cooked through, 2 – 3 minutes. Stir in parsley and lemon juice. On low heat, add cooked linguine and toss to coat well and heat through, another minute or two. Sprinkle with more chopped parsley and serve.
*Adapted from Melissa Clark, The New York Times
*Adapted from Melissa Clark, NYT