Shrimp Scampi With Linguine

76 faves | 3 recommends
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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
687
FAT
49%
CHOL
87%
SOD
51%

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Ingredients for 4 servings

1 lb linguine

1 pound shrimp, peeled and deveined

4 tablespoons butter

Extra virgin olive oil

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes

1/2 cup dry white wine

1 (28oz) can San Marzano tomatoes

Juice of 1 lemon

1/4 cup torn fresh basil leaves

Kosher salt and freshly ground black pepper

Preparation

1.

For the pasta, put a large pot of water on the stove to boil

2.

When it has come to the boil, add a couple of tablespoons of salt and the linguine

3.

Stir to make sure the pasta separates

4.

When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done

5.

Drain the pasta. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat

6.

Sauté the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes

7.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes

8.

Remove the shrimp from the pan; set aside and keep warm

9.

Add wine, lemon juice, and tomatoes then bring to a boil and simmer for 15 minutes to reduce the liquid

10.

Return the shrimp to the pan along with the cooked pasta

11.

Stir well and season with salt and pepper

12.

Drizzle over a bit more olive oil and garnish with torn fresh basil leaves.

View instructions at
Tyler Florence

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