Pasta and Shrimp.
Really good stuff! Shrimp Scampi seems to be a popular dish to order at restaurants because people don’t think they can make it at home. Well guess what? You can! It’s simple…I know I say that a lot, but if I can do it, you can do it.
The most important thing here – purchase GOOD shrimp and don’t overcook it. The rest is simply following directions.
I found these shrimp at Mariano’s and they were $20/pound. Seems like a lot, but I bought 8 shrimp for $10 and 8 was more than enough for two. I actually changed the recipe to include only 6 large shrimp. It’s up to you though!
The tomatoes and mozzarella are an added bonus to this dish. I LOVE mozzarella balls and tomatoes are just so pretty that I thought they would compliment this Shrimp Scampi and they sure did. I bite of shrimp, fresh mozzarella, and tomato covered in a light wine and butter sauce…need I say more?
As you know, I love to indulge, but I know how important it is to eat a well-balanced diet. I used whole wheat linguine and only two tablespoons of butter. Feel free to add more butter – it will definitely make the sauce much richer. There is so much flavor going on in here that I don’t really think you need it though – garlic, wine, olive oil, a tad of butter, lemon juice, salt, pepper, red pepper flakes and fresh herbs – yeah. SO GOOD.
What other class Italian dishes do you like? One of my favorites is fried calamari! Don’t worry…it’s already on the list to make for you. 😉
- 1 shallot, minced
- 3 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- 2 tablespoons unsalted butter, divided
- 4 tablespoons olive oil
- Fresh large shrimp, seasoned with salt and pepper (I used 6)
- Grape or cherry tomatoes (I used 12)
- 1 cup white wine
- 2 tablespoons parsley, chopped
- 1 tablespoon basil, chopped
- Juice from half a lemon
- Mozzarella balls
- Salt and pepper to taste (2 tablespoons for pasta water)
- 4 ounces linguine (half of a package. I used whole wheat.)
- For the pasta, bring a large pot of water to a boil. Once it comes to a boil add 2 tablespoons of salt. Add linguine, stir, and cook for about 7 minutes.
- Meanwhile, in a large saute pan, melt 1 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute shallots, garlic and red pepper flakes until shallots are translucent, about 3 minutes. Season shrimp with salt and pepper and add to the pan. Cook until shrimp turn pink, about 1 minute on each side, remove from pan. Next add wine, lemon juice, tomatoes, 1 tablespoon butter and 1 tablespoon olive oil and simmer for 2 minutes. Taste and add more salt and pepper if necessary.
- Return shrimp to pan along with basil, parsley and linguine. Stir well and season again with more salt and pepper if necessary. Before serving add mozzarella balls.
Source and Recipe: Stuck on Sweet