Shrimp Scampi with Pasta

When Jordan and Google spent a long weekend a few weeks ago, I made this shrimp scampi with pasta recipe for dinner one night.  Google likes shrimp, and he likes pasta.  So, I knew he would like this recipe.  Since I was serving this meal to a toddler, I omitted the pepper flakes.  A bonus of this shrimp scampi with pasta is that it can be ready in about 20 minutes.  That’s amazing!  Getting a meal on the table quickly is important when you have hungry children waiting to be fed, but you probably know that already.  While this meal was cooking, I sauteed some fresh green beans in olive oil and minced garlic.  We ended our meal with good ole organic coconut popcicles.

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Shrimp Scampi with Pasta

Ingredients

• 1 16-ounce package linguine
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 shallots
• 2 cloves garlic
• 1 pinch red pepper flakes (optional)
• 1 pound shrimp, peeled and deveined
• 1 pinch salt and pepper
• 1/2 cup white wine
• 1 lemon, juiced
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh parsley, chopped
• 1 teaspoon extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
3. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

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The recipe says to mix it all together, but I put pasta on the plate first and then spooned the shrimp portion over it.  I also added some grated Parmesan.  We had some leftovers, and they were even better the next day.  The flavors had time to marry and blend really well.

This is a nice meal to serve in the fall and winter, I think.  It is sort of a comfort food.  Instead of green beans, you could serve it with a side salad and perhaps even some garlic bread.  Also, if you keep shrimp in the freezer and always have it on hand, then this could be a pantry meal because you then would probably have all of the ingredients you need.  If you don’t have the fresh parsley, then it can easily be omitted.

If you are a fan of shrimp, then please check out our other shrimp recipes we have posted in the past here on the blog.  And when all else fails, you can always make delicious shrimp cocktails.

Thank you so much for spending part of your day with us.  We appreciate each and every one of you.

Take care.

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