Cooking a delicious dinner and being a lazy doesn’t typically go hand in hand. But if your strapped for time and/or energy and feel like eating something other than cereal or ramen noodles, a good shrimp scampi is a great and simple way to treat yourself or impress a significant other or group of friends.
This is a very simple dish that someone of any skill level can make. It’s very flavorful and doesn’t do too much damage to your wallet. And all-in-all it only takes about 25 minutes to put together. I borrowed the recipe from Ina Garden and tweaked a few things to my taste; something you can do as you start making your own scampi. You’re going to need a few things:
- 2 tablespoons Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 teaspoon hot red pepper flakes
To get started, fill a large pot with water and add plenty of salt. The water should taste salty (don’t be afraid to taste it). It’ll just taste like salt water, but the salt will give the pasta a great flavor. Add the vegetable oil and bring the water to a boil. Once the water is boiling, add the linguine and boil for about 9 minutes or follow the instructions on the package for your favorite doneness. Al dente (slightly firm) is the way to go.
While the water is coming to a boil, get started on the shrimp. In a large skillet, melt the butter with the olive oil over medium-low heat. Once the pan is hot and the butter is melted, add the garlic and saute for about 1 minute. Keep a close eye on the garlic. It should be aromatic, but it can burn quickly and become bitter.
Now, add the shrimp along with 1 1/2 teaspoons of salt and the pepper. Saute for about 5 minutes until the shrimp have just turned pink. Remove the pan from heat and add the chopped parsley, lemon juice, and red pepper flakes. Toss them together until they are combined.
Plate the shrimp scampi and linguine and top with some freshly shredded parmesan before serving. I like to serve this with a simple garlic bread and a nice bottle of wine. Pinot Grigio goes well if you prefer white, but I stick with a Cabernet Sauvignon. Serve it up while it’s hot and dig in!