This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Tuesday, November 15, 2016
LINGUINE WITH SHRIMP SCAMPI
This is a classic Italian-American pasta dish you find on the menu in most Italian restaurants. You can make this at home and it will be even better and definitely less expensive. We love adding grated Parmigiano to our linguine with shrimp scampi, but that is perfectly up to you.
½ lb (250 g) linguine
2 T (30 ml) unsalted butter
2 T (30 ml) extra-light olive oil
½ medium onion, diced
3 cloves garlic, minced
Pinch red pepper flakes
¾ lb (375 g) large shrimp, peeled and deveined
Juice of 1½lemons and zest of 1 lemon
½ cup (125 ml) dry white wine, such as Pinot Grigio or dry white vermouth
Sea salt and freshly ground black pepper
½ cup (125 ml) minced Italian parsley Extra-virgin olive oil, for drizzling
Freshly grated Parmigiano-Reggiano (optional)
Cook the linguine in boiling salted water until al
dente, about 6 to 7 minutes.
Save ½ cup of the pasta cooking water.
In a large skillet over medium heat, add the butter
and olive oil.
Add the diced onion and sauté for 3 to 4
Add garlic, red pepper flakes, and shrimp.
Cook until the shrimp turn pink, about 3 minutes.
Add the lemon juice, lemon zest, wine, most of the
parsley, and pasta water.
Season to taste with salt and pepper.
Bring to a boil for a minute, then add the cooked
and drained linguine.
Toss to combine.
Divide between two warm pasta bowls, sprinkle on the rest of the parsley, drizzle with a little olive oil, and serve
immediately. If desired, serve with grated Parmigiano.
Serves 2 as a main course and 4 as a first course (primi piatti)