Wednesday, June 11, 2014


Trying to start blogging food again on Wednesdays..stay tuned...
Thought that I had blogged this recipe.  Then a friend asked for it...went to the blog..even I can't find it...haha.  So Danielle here it is:


1 lb fresh cleaned and deveined shrimp (16-20 count* at least)
1 lb linguine
4 Tbl butter divided
4 Tbl olive oil, divided
2 shallots minced
3 garlic cloves minced
red pepper flakes
1/2 cup dry white wine
juice of a large lemon
1/4 cup capers rinsed, drained (optional**)
fresh parsley for garnish

Cook pasta 6-8 minutes - not quite al dente, drain

In a saute pan, heat 2 Tbl butter with 2 Tbl olive oil.  Add shallots, garlic and red pepper flakes to taste.  Season the shrimp with salt and pepper.  Cook shrimp 2-3 minutes turning once.  Remove shrimp and set aside.

To the sauté pan, add wine, lemon juice and capers (if using) and bring to simmer.  Add remaining 2 Tbl butter and oil to the liquid.  When combined add shrimp to the pan with parsley and pasta.  Season with a little salt and pepper.  When plated drizzle a dash of olive oil on top.

* 16-20 count means there are at least 16-20 shrimp per pound
** the capers add a salty flavor similar to a piccata sauce.  I love them but if you want pure scampi leave them out.


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