Shrimp Scampi with Linguini
Chef Larry "Lee" White, Seafood Manager
"There is nothing like a home-cooked meal with fresh local ingredients, and the kicker is the shrimp with this recipe. These shrimp are wild-caught never frozen shrimp that our HEB fisherman catch for us in Palacios, Texas. So for all you shrimp, garlic, lemon and pasta lovers out there, this ones for you," Chef Lee said.
SERVES 4 to 6
1 pound HEB linguini
4 tablespoon HEB unsalted butter
4 tablespoons Octtavio Extra Virgin Olive Oil, plus more for drizzling (Cooking Connection)
1 large shallot, finely chopped
5 cloves garlic, sliced
Pinch red chili flakes, optional
26-30 large Texas Harvest shrimp, about 1 pound (Seafood Department)
Kosher salt and fresh black pepper
1/2 cup dry white wine (Cooking Connection)
1 lemon, juiced
1/4 cup finely chopped parsley
1/4 cup fresh parmesan cheese (Cheese Shop or Deli Department)
For the pasta, put a large pot of water on the stove to a boil. When the water has come to a boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates and cover. When the water returns to a boil, cook for about 6-8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3-4 minutes. After peeling and deveining the shrimp, season with salt and pepper; add them to the pan and cook until they have turned pink, about 2-3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add the white wine and lemon juice and bring back to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, cooked pasta and reserved water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil, parmesan cheese and serve immediately.
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