Ingredients: |
Ingredients: Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley
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Directions: |
Directions:Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate.
Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted, and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed.
Season with salt; stir in the parsley. Serve with lemon wedges. |
Personal
Notes: |
Personal
Notes: Festive Touches
Place slices of red and yellow tomatoes on a platter. Drizzle with olive oil, and sprinkle with balsamic vinegar and garnish with strips of fresh basil leaves.
Arrange purple iris (the flower of Florence), white roses and grape or ivy vines in a crystal vase or bowl for an elegant centerpiece.
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This recipe for Classic Shrimp Scampi is from