Shrimp Scampi with Linguine
Classic shrimp scampi with butter, lemon and wine sauce, tossed with linguine ~ on the table in 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 generous servings
- 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.