"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp Scampi Recipe

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This recipe for Shrimp Scampi, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sue Moran


1 (16 oz) package of linguine
2 TBSP butter
2 TBSP extra virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 lb shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
1/2 cup dry white wine
1 lemon, juiced

2 TBSP of butter
2 TBSP of extra virgin olive oil
1/4 cup fresh parsley leaves
1 tsp extra virgin olive oil

Bring a large pot of salted water to a boil, cook linguine until tender, drain

Melt 2 TBSP butter with 2 TBSP olive oil in a large skillet over med heat. Cook and stir in shallots, garlic, and red pepper flakes until shallots are translucent, 3 to 4 mins.
Season shrimp with kosher salt and black pepper, add to the skillet and cook until pink, stirring occasionally 2-3 minutes.
Remove shrimp from skillet and keep warm

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 TBSP butter in skillet, stir in 2 TBSP olive oil into butter mixture and bring to a shimmer. Toss linguine, shrimp, and parsley in the butter mixture until coated, season with salt and black pepper.
Drizzle with 1 tsp of olive oil to serve

Preparation Time:
Preparation Time:
20 mins prep 20 mins cook




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