SUMMER SHRIMP SCAMPI WITH LINGUINI

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Summer Shrimp Scampi With Linguini image

I adapted this dish from a Tyler Florence recipe one evening while trying to come up with a way to use an abundance of fresh basil and tomatoes from my garden. I had made a batch of fresh pesto with toasted pine nuts the day before. You can make your own or use ready made from the grocers. AND I used large frozen shrimp (lets face it, most grocers more than 25 minutes from the ocean only sell frozen anyway!). The combination of shrimp and tomatoes with a little garlic and basil seemed like a natural for a summer evening dinner. Add a little toasted sour dough garlic bread. My family polished off the whole platter.

Provided by Pegasus from SF

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb linguine
4 tablespoons butter
4 tablespoons extra virgin olive oil
1 large shallot, finely diced
5 garlic cloves, sliced thin
1/4 teaspoon red pepper flakes
20 large shrimp, peeled and deveined, tail on
salt & freshly ground black pepper
2 cups grape tomatoes, quartered
1/2 cup white wine
1/2 cup basil pesto
1 lemon, zested & juiced

Steps:

  • For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid.
  • If using frozen shrimp, defrost them in a strainer under cold running water.
  • Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.

Nutrition Facts : Calories 748.9, Fat 27.8, SaturatedFat 9.6, Cholesterol 84.2, Sodium 162.7, Carbohydrate 99.9, Fiber 9.5, Sugar 2.5, Protein 23.4

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