So tonight we were in the mood for shrimp scampi. But we couldn't decide what to serve it with so I came up with making a pasta dish, since Jennifer loves pasta. We had some fresh linguini pasta in the fridge and we like the medium sized pasta for this preperation. I like to use a crisp wine like Sauvignon Blanc to use for the sauce, it goes really well with the herbs and lemon juice. The shrimp shouldn't take any longer than 5 minutes to cook, otherwise you'll have rubbery shrimp. You can serve this with a little garlic bread on the side to mop up some of the juice, if you like.
For the Shrimp:
1 Lbs Shrimp, Deveined, Shells and Tails Removed
9 oz Fresh or Dried Linguini
1/4 Cup Sauvignon Blanc
3 Tbs Lemon Juice
2 Tbs Unsalted Butter
1 Tbs Freshly Chopped Mixed Basil and Italian Parsley
2 tsp Freshly Chopped Garlic
Pinch of Dried Red Pepper Flakes
Extra Virgin Olive Oil
Kosher Salt and Freshly Gound Pepper to Taste
Parmigiano Reggiano
Cook pasta according to package directions, making sure to salt the water with a couple tablespoons of kosher salt and a little olive oil to prevent sticking. Meanwhile, place a large skillet over medium high heat and drizzle in a couple counts of olive oil. When it starts to shimmer add shrimp, garlic, pepper flakes, kosher salt and pepper to taste. Saute till pink and almost cooked, about 3 mintues. Hit the pan with the wine and reduce by half, making sure to scrap up the bits at the bottom of the pan. Add in fresh herbs, lemon juice, a couple tablespoons of the pasta water and butter and bring together for about another 30 seconds. Drain pasta and add to pan, toss really well to coat every noodle. Serve hot and grate Parmagiano Reggiano over the pasta.
