Shrimp Scampi with Linguine
Ingredients
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 6 cloves garlic, minced
- 1 pound shrimp, peeled and deveined (Fresh or cooked, thawed)
- Salt and ground black pepper
- 1/2 cup chicken stock (or 1 cube chicken boullion in 1/2 cup water)
- Juice of 1 small lemon (or slightly less)
- 1/4 cup finely chopped parsley leaves
Directions
Remove tails from shrimp if needed. Boil the linguine according to package. Meanwhile, in a large skillet, melt 2 tablespoons of the butter and 2 tablespoons of the oil over medium heat. Saute the shallots and garlic until soft and translucent, about 5 minutes. If using fresh raw shrimp, season with salt and pepper and add them to the pan. Cook until they have turned pink for a few minutes and then remove them from the pan and set aside, keeping warm. If you are using cooked shrimp then skip this step.
To the pan, add the chicken stock, and last 2 tablespoons of butter and oil. Allow the liquid to reduce down for about 10 minutes until it becomes thicker. Add the lemon juice to taste. Bring to a boil and add the cooked shrimp, parsley and pasta. Stir using tongs and season to taste with salt and pepper. Drizzle with olive oil if needed. Enjoy while hot!
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