Dinner, 1 March 2007

Rock Shrimp Scampi with Linguini

rock shrimp, deveined and peeled
unsalted butter
extra virgin olive oil
minced garlic
chopped Italian parsley
kosher salt
cracked black pepper
red pepper flakes (optional)
lemon zest (optional)
cooked linguini

Melt butter in 1 T. extra virgin olive oil, add garlic and saute until slightly browned.

Add shrimp, cook for 5 min. or until pink.

Adjust seasoning, add a pinch of red pepper flakes and lemon zest if desired. Toss with chopped parsley. Whisk in 1 T. unsalted butter, cook for an additional 30 seconds or until sauce is slightly thickened and remove from heat.

Prepare linguini, drain. Fold in pasta adding 1-2 T. pasta cooking water to the sauce and serve immediately.

P.S. Does anyone want me to post measurements and ingredient proportions in the future? I usually don’t cook from recipes unless it’s something I’ve never made before. I go by instinct most of the time. I understand if this can be a bit intimidating however.

2 thoughts

  1. I like the measurements – they give me a guage on what’s required – like you I cook from instinct but the measurements help with a ball park.

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  2. Sure, no problem.

    For this recipe, it was 3/4 lb. rock shrimp, 1 T. unsalted butter, approx. 1 T. EVOO, 4 cloves garlic (use less/more if you prefer), and a handful of parsley. A “handful” is intentionally vague; about 2 T. chopped. Lemon zest is about 1 t. minced. You could add the juice of half a lemon, if desired. Cooking for one, I used half a package of fresh pasta from Citarella.

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