"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

SHRIMP SCAMPI WITH LINGUINI Recipe

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This recipe for SHRIMP SCAMPI WITH LINGUINI, by , is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TYLER FLORENCE

Category:
Category:

Ingredients:  
Ingredients:  
1 POUND LINGUINI
4 TABLESPOONS BUTTER
4 TABLESPOONS EXTRA VIRGIN OLIVE OIL (PLUS MORE FOR DRIZZLING)
1 LARGE SHALLOT, FINELY DICED
5 CLOVES GARLIC, SLICED
PINCH RED PEPPER FLAKES (OPTIONAL)
20 LARGE SHRIMP, ABOUT 1 POUND, PEELED & DEVEINED, TAIL ON
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1/2 CUP DRY WHITE WINE
1 LEMON JUICED
1/4 CUP FINELY CHOPPED PARSLEY LEAVES

Directions:
Directions:
FOR THE PASTA, PUT A LARGE POT OF WATER ON TO BOIL. WHEN IT HAS COME TO A BOIL, ADD A COUPLE OF TABLESPOONS OF SALT, ALONG WITH THE LINGUINI. STIR TO MAKE SURE THE PASTA SEPARATES; 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 OF BUTTER IN 2 TABLESPOONS OF OLIVE OIL OVER MEDIUM HIGH HEAT. SAUTE THE SHALLOTS, GARLIC, AND RED PEPPER FLAKES UNTIL THE SHALLOTS ARE TRANSLUCENT, ABOUT 3-4 MINUTES. SEASON THE SHRIMP WITH SALT & PEPPER, AND ADD THEM TO THE PAN AND COOK UNTIL THEY HAVE TURNED PINK, ABOUT 2-3 MINUTES. REMOVE THE SHRIMP FROM THE PAN AND SET ASIDE AND KEEP WARM. ADD WINE & LEMON JUICE AND BRING TO A BOIL. ADD 2 TABLESPOONS OF BUTTER AND 2 TABLESPOONS OF OIL. WHEN THE BUTTER HAS MELTED, RETURN THE SHRIMP TO THE PAN ALONG WITH THE PARSLEY AND COOKED PASTA, AND RESERVED PASTA WATER. STIR WELL AND SEASON WITH SALT & PEPPER. DRIZZLE OVER A BIT MORE OIL, AND SERVE IMMEDIATELY.

 

 

 

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