Tuesday, November 15, 2016


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 1½ lemons 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 minutes.
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)

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