I shared a delicious Baked Shrimp Scampi recipe with you a little while ago, but I wanted to make one with pasta.
It was a perfect spring dinner.
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/3 cup chopped fresh parsley leaves
- 1 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (1-2 lemons)
- 1/8 cup dry vermouth
- 1/8 teaspoon hot red pepper flakes
In a large pot of boiling salted water, cook the linguine for 7 to 10 minutes, or according to the directions on the package.
Toss the shrimp with the salt and pepper, set aside. In another large (12-inch), heavy-bottomed pan, melt the butter, olive oil and red pepper flakes over medium-low heat.
|Heat The Butter, Oil and Red Pepper|
Add the shrimp, and saute until the shrimp have just turned pink, about 3- 5 minutes turning them midway.
|Place The Shrimp In The Pan|
You don't need to stir the shrimp. Just turn them once when you see them start to turn pink around the edges.
|Turn The Shrimp Pnce When They Start To Turn Pink|
Remove the shrimp from the pan to another plate. Add the garlic to the pan. Saute for 1 minute. Be careful, the garlic burns easily! Add the parsley, lemon zest, lemon juice and vermouth. Cook together for 1 minute. Toss to combine.
When the pasta is done, drain the cooked linguine. Immediately add the shrimp back to the pan with the sauce, add the linguine, toss well, and serve.
|Toss The Linguine, Shrimp And Scampi Sauce Together|
Do you want another shrimp recipe? Try my Stove Top Shrimp And Pasta.