Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1/2 cup of unsalted butter
- 1/4 cup of olive oil
- 1/2 cup of dry white wine
- 1/2 cup of heavy cream
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- 1 pound of linguine pasta
Special equipment needed:
- Large skillet
- Large pot for boiling pasta
Step-by-step instructions:
1. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter and olive oil over medium heat.
3. Add the minced garlic and red pepper flakes to the skillet and cook for 1-2 minutes until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes until pink and cooked through.
5. Remove the shrimp from the skillet and set aside.
6. Add the white wine to the skillet and cook for 2-3 minutes until reduced by half.
7. Add the heavy cream to the skillet and stir to combine.
8. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
9. Add the cooked shrimp back to the skillet and stir to coat in the sauce.
10. Season with salt and pepper to taste.
11. Serve the shrimp scampi over the cooked linguine pasta.
12. Garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking the shrimp and sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat: 32g
- Carbohydrates: 44g
- Protein: 30g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of linguine.
- You can substitute the white wine with chicken or vegetable broth.
- You can use half and half instead of heavy cream for a lighter sauce.
Variations:
- Add some lemon juice and zest to the sauce for a tangy twist.
- Add some chopped sun-dried tomatoes to the sauce for extra flavor.
- Use scallops or lobster instead of shrimp for a luxurious twist.
Tips and tricks:
- Make sure to cook the shrimp just until pink and cooked through to avoid overcooking.
- Use fresh garlic for the best flavor.
- Reserve some of the pasta cooking water to thin out the sauce if needed.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the shrimp scampi in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the shrimp scampi in a large pasta bowl for a rustic presentation.
- Garnish with additional chopped fresh parsley and grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta cooking water to thin it out.
- If the shrimp is overcooked, it will be tough and rubbery. Cook just until pink and cooked through.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator.
- Cook the shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Shrimp scampi is a classic Italian-American dish that originated in the 1950s.
Flavor profiles:
- Creamy, garlicky, and slightly spicy.
Serving suggestions:
- Serve the shrimp scampi with a glass of white wine for a perfect pairing.
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Region: Italian