Prep: 20 min | Cook: 20 mins | Total: 40 min | Serving: 6 | Yield: 6 servings
Imagine yourself dining at the seaside with your favorite human and this mouthwatering Shrimp Scampi (with Pasta). This dish will let you have an unforgettable date night at home. Share this with everyone and you got yourself something to brag about. Enjoy!
INGREDIENTS
1 16oz package GG Linguine Pasta Semolina-Dry-5/8″ Circle QK
2 tablespoons butter, with salt
2 tablespoons Extra Virgin Olive Oil NOI
2 eaches Shallots, raw
2 cloves Garlic, raw
1 pinch dried red pepper flakes
1 pound Crustaceans, shrimp, mixed species, raw
1 pinch Morton Kosher Salt, coarse
½ cup Alcoholic beverage, wine, table, white
1 Lemon juice, raw
2 tablespoons butter, with salt
2 tablespoons Extra Virgin Olive Oil NOI
¼ cup Parsley, raw
1 teaspoon Extra Virgin Olive Oil NOI
HOW TO MAKE SHRIMP SCAMPI WITH PASTA
Step 1: Place the linguine in a large pot of boiling salted water. Cook for about 6 to 8 minutes until almost tender. Drain and set aside.
Step 2: In a large skillet, add 2 tablespoons of butter with 2 tablespoons of olive oil. Melt the butter over medium heat. Sautee the shallots, garlic, and red pepper flakes for about 3 to 4 minutes until the shallots are translucent.
Step 3: Season the shrimps with kosher salt and black pepper before adding them into the skillet. Cook for 2 to 3 minutes until the shrimps are no longer pink. Make sure to occasionally stir. Then, remove the shrimp from the skilled and hold it warm.
Step 4: Into the same skillet, pour the white wine, and lemon juice. Bring to a boil, scraping the browned bits of food from the bottom using a wooden spoon. Add in 2 tablespoons of butter and melt, then, 2 tablespoons olive oil. Bring the mixture to a simmer, then, add the linguine, shrimp, and parsley in the butter mixture. Toss until coated. Sprinkle over salt and pepper to season.
Step 5: Before serving, drizzle with a teaspoon of olive oil. Enjoy!
Nutrition Facts:
Per Serving: 511.4 calories; 135.4 mg cholesterol; 260 mg sodium; 21.9 g protein; 57.5 g carbohydrates
Ingredients
- 1 16oz package GG Linguine Pasta Semolina-Dry-5/8" Circle QK
- 2 tablespoons butter, with salt
- 2 tablespoons Extra Virgin Olive Oil NOI
- 2 eaches Shallots, raw
- 2 cloves Garlic, raw
- 1 pinch dried red pepper flakes
- 1 pound Crustaceans, shrimp, mixed species, raw
- 1 pinch Morton Kosher Salt, coarse
- ½ cup Alcoholic beverage, wine, table, white
- 1 Lemon juice, raw
- 2 tablespoons butter, with salt
- 2 tablespoons Extra Virgin Olive Oil NOI
- ¼ cup Parsley, raw
- 1 teaspoon Extra Virgin Olive Oil NOI
Instructions
Step 1: Place the linguine in a large pot of boiling salted water. Cook for about 6 to 8 minutes until almost tender. Drain and set aside.
Step 2: In a large skillet, add 2 tablespoons of butter with 2 tablespoons of olive oil. Melt the butter over medium heat. Sautee the shallots, garlic, and red pepper flakes for about 3 to 4 minutes until the shallots are translucent.
Step 3: Season the shrimps with kosher salt and black pepper before adding them into the skillet. Cook for 2 to 3 minutes until the shrimps are no longer pink. Make sure to occasionally stir. Then, remove the shrimp from the skilled and hold it warm.
Step 4: Into the same skillet, pour the white wine, and lemon juice. Bring to a boil, scraping the browned bits of food from the bottom using a wooden spoon. Add in 2 tablespoons of butter and melt, then, 2 tablespoons olive oil. Bring the mixture to a simmer, then, add the linguine, shrimp, and parsley in the butter mixture. Toss until coated. Sprinkle over salt and pepper to season.
Step 5: Before serving, drizzle with a teaspoon of olive oil. Enjoy!
