Joe Roshkovsky
Hearty Lemon Shrimp Scampi with Herb-Spiced Linguine
This delightful dish is a perfect blend of succulent shrimp, zesty lemon, and aromatic herbs, all served atop a bed of perfectly cooked linguine. The shrimp are sautéed in a rich garlic butter sauce, which is infused with the freshness of lemon juice and zest, making for a light yet satisfying meal. The herb-spiced linguine complements the shrimp perfectly, adding depth of flavor with every bite.
Ingredients:
– 300 grams of linguine
– 500 grams of large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 1/4 cup of unsalted butter
– 2 tablespoons of olive oil
– Juice and zest of 2 lemons
– 1/4 cup of dry white wine (optional)
– 1/4 cup of freshly chopped parsley
– 1 teaspoon of dried oregano
– 1/2 teaspoon of red pepper flakes (optional)
– Salt and pepper to taste
– Freshly grated Parmesan cheese for garnish
Instructions:
1. Cook the linguine: Begin by bringing a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain the linguine, reserving about 1/2 cup of the pasta cooking water.
2. Prepare the shrimp: While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant.
3. Saute the shrimp: Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook the shrimp for about 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Make the scampi sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the white wine (if using) and let it simmer for about 1-2 minutes. Stir in the lemon juice and zest, combining well. Let the sauce simmer for another minute or two to meld the flavors.
5. Combine with linguine: Return the shrimp to the skillet and toss to coat in the sauce. Add the cooked linguine and reserved pasta water (if needed to loosen the sauce) to the skillet. Sprinkle with the chopped parsley and dried oregano, tossing everything together until the pasta and shrimp are well-coated with the sauce.
6. Serve: Divide the shrimp scampi with herb-spiced linguine among plates. Garnish with freshly grated Parmesan cheese and additional lemon zest if desired. Serve immediately and enjoy the hearty, flavorful dish.
