Seafood & Fish
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
Directions
- 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.