Shrimp Scampi
When you are craving that garlic, lemon-y, buttery, wine-ish, deliciousness...this is your dish. It's sooooo good and the epitome of comfort food.
Ingredients
- 1/4 cup1/4 cup1/4 cup Italian Nut Crumbs
- 6 Tbsp6 Tbsp6 Tbsp Unsalted Butter
- 4 Tbsp4 Tbsp4 Tbsp Extra Virgin Olive Oil
- 8 cloves8 cloves8 cloves Garlic, minced
- 1 cup1 cup1 cup White Wine, dry (or broth)
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 1/4 tsp1/4 tsp1/4 tsp Red Pepper Flakes, (optional)
- 1 tsp1 tsp1 tsp Ground Fresh Black Peppercorns
- 1 lb1 lb1 lb Raw Shrimp, tail on, peeled, deveined
- 1/2 cup1/2 cup1/2 cup Flat Leaf Parsley, chopped
- 111 Lemon, squeezed
- 1 lb1 lb1 lb Linguine
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Fill a large pot with heavily salted water and bring to a boil. Once boiled, add your pasta. Cook until al dente...about 7-9 minutes.
- In a large skillet (we recommend a cast iron), melt butter and olive oil. Add your garlic and sauté on med heat for about 2 minutes.
- Add wine (you can use broth if you'd like), salt, red pepper flakes and black pepper and bring to a simmer for about 2 more minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes.
- Stir in the parsley, lemon juice, and 1 ladle of the pasta water and use tongs to add the al dente linguini.
- After you plate, sprinkle with Italian Nut Crumbs and parmesan cheese.
- Serve alongside some good old fashioned crusty garlic bread and a really good glass of wine and enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Pescetarian Seafood Sugar Alcohol FreeThis is our estimate based on online research. | |
Calories: | 944 |
Fat: | 44 g |
Carbohydrates: | 106 g |
Protein: | 40 g |
Cholesterol: | 210 g |
Sodium: | 1631 mg |
Fiber: | 8 g |
Sugars: | 5 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.