Shrimp Scampi

Shrimp Scampi

Shrimp Scampi

There are only certain type of seafood that I really like and this is one of them. It’s one of my hubby’s favorites.  Kevin at Closet Cooking got this recipe exactly right!  

Here’s a really great note from Kevin. I thought you all might be interested because I sure didn’t know it!

The cook time for the shrimp will vary depending on the size of your shrimp. When the shrimp just turns from ‘translucent’ to opaque/white (look at the thickest part of side where it was deveined) it is done and you want to flip the shrimp and then just a little before the white gets to the center from the other side remove it from the pan; the residual heat will finish the job.

Shrimp Scampi

May 5, 2019
: 4
: 10 min
: 10 min
: 20 min
: Easy

By:

Ingredients
  • 8 ounces linguine (or other pasta) (gluten free for gluten free)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound jumbo shrimp (16-24), shelled and deveined
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 1/4 cup white wine
  • 1/4 cup lemon juice (~1 lemon)
  • salt and pepper to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon parsley, chopped
Directions
  • Step 1 Start cooking the pasta as directed on package.
  • Step 2 Meanwhile, heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before transferring to a large bowl.
  • Step 3 Add the white wine and lemon juice to the pan, deglaze it, simmer for a minute and remove from heat, season with salt and pepper and stir in the parsley and lemon zest before tossing with the shrimp and pasta.

 


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