Wednesday, May 30, 2018

LINGUINE WITH SHRIMP SCAMPI & HERBS

Linguine with shrimp is a classic Italian-American/Italian-Canadian dish. This comes together quickly if you have all of your ingredients ready to throw in the skillet.

Lee's Kitchen Tips:

Normally I do not recommend cooking with extra-virgin olive oil. Save the good stuff for salad dressing, pasta salads, 
and finishing on already prepared food. This dish is cooked over medium heat and you can use extra-virgin olive oil if preferred.

Extra-virgin olive oil has a smoke point of around 375 degrees F (191 C).

Avocado oil has a smoke point of around 400 degrees F (204 C).
Peanut oil has a smoke point of around 435 degrees F (224 C).
Extra-light olive oil has a smoke point of around 468 degrees F (242 C).




½ lb linguine
4 T unsalted butter
2 T extra-virgin olive oil
½ medium yellow onion, diced
3 cloves garlic, minced
Pinch red pepper flakes
½ to ¾ lb large shrimp, peeled and deveined
Juice of 1 lemon
Zest of 1 lemon
½ cup white wine, such as Pinot Grigio or white vermouth
Sea salt and freshly ground black pepper
½ cup minced Italian parsley
2 T minced chives
6 large basil leaves, minced

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, parsley, chives, basil, 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 and serve.

Serves 2 as a main course and 4 as a first course (primi piatti)