Shrimp Scampi with Linguine
Shrimp Scampi with Linguine
This recipe first caught my eye when it was on the cover of Cast Iron Cooking by Dwayne Ridgaway, which is one of my favorite cookbooks. Once you make the linguine, the shrimp scampi comes together and is ready to serve in 10 minutes.
Servings
4-6
Prep time
30 min
Ingredients
- Kosher salt
- 1 ½ pounds linguine
- 5 tablespoons good quality extra-virgin olive oil
- 6 tablespoons unsalted butter
- 3 tablespoons minced fresh garlic (about 8-9 cloves)
- 2 pounds large shrimp, peeled and deveined
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon hot red pepper flakes
- ¼ cup fresh flat-leaf parsley, chopped
- ¼ cup freshly squeezed lemon juice
- ¼ cup freshly grated parmesan cheese
Preparation
Bring to boil a large pot of water seasoned with 1 tablespoon of kosher salt. Add the linguine, and cook until al dente, 7-10 minutes. Drain, rinse with cool water, drain again and place the linguine back in the pot. Toss with 1 tablespoon of olive oil and set aside, keeping warm.
Melt the butter with the remaining olive oil in a large, well-seasoned cast iron skillet over medium-high heat. Add the garlic and sauté for 3 minutes, being careful not to burn.
Add the shrimp, 1 teaspoon of kosher salt and the pepper. Sauté until the shrimp begin to turn pink, 5-7 minutes.
Remove from the heat and toss with red pepper flakes, parsley, lemon juice, and Parmesan cheese.
Pour the shrimp mixture over the cooked linguine, tossing to combine, and serve immediately
Source:
Adapted from Cast Iron Cooking
by Dwayne Ridgaway © Copyright 2006 by Quarry Books
