Shrimp Scampi and Linguine
Someone wanted shrimp scampi and brought home a bag of frozen “extra large” shrimp, which really were not. When buying shrimp always go by the count. These were 21-25 count meaning that you will get approximately 21 to 25 shrimp per pound. My scampi recipe calls for U-15 or if you can find them U-10 meaning there will be under 15 or 10 to a pound.
21-25 count shrimp make great hors d’oeuvre or in this case with a slight change in the recipe a great shrimp scampi and linguine.
How you cook the shrimp is up to you. Shell on, tail on, shell off shell and tail off, it’s all how you like it. I don’t like to fight with my food, I think that it should be edible when placed on the table, so I like my shrimp in these recipes to be shell and tail free.
Ingredients for Shrimp Scampi and Linguine
This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
- 6- 10 shrimp per person
- 2 cloves garlic finely chopped
- ½# butter melted
- ¼ cup good olive oil
- Juice of 1 large lemon + Zest
- 2-3 Tbs Capers
- 1 lemon thinly sliced (optional)
- 1# Linguine cooked
- 1 cup reserved pasta water.
- 3-4 Tbs’s bread crumbs and Parmesan cheese combined
- chopped parsley
Directions for Shrimp Scampi and Linguine
In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
In a large pot begin to cook the pasta.
Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta. If the sauce appears too thick or not enough add a little of the reserved pasta water to thin or increase volume.
Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
Serve with extra sauce and grated Parmesan on the side.
Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Although I am a “Pasta Pup” the butter sauce and shrimp are not to my liking, Where are the Meatballs???????????? Another dinner I cannot partake of, so NO TASTEY NO RATEY!
Ingredients
- This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
- 6- 10 shrimp per person
- 2 cloves garlic finely chopped
- ½# butter melted
- ¼ cup good olive oil
- Juice of 1 large lemon + Zest
- 2-3 Tbs Capers
- 1 lemon thinly sliced (optional)
- 1# Linguine cooked
- 1 cup reserved pasta water.
- 3-4 Tbs's bread crumbs and Parmesan cheese combined
- chopped parsley
Instructions
- In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
- In a large pot begin to cook the pasta.
- Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
- If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
- When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta.
- Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
- Serve with extra sauce and grated Parmesan on the side.
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