The only seafood anyone else in the family will eat is shrimp, and maybe a crab cake or crab dip once a year. This is one of our favorite ways to eat it, and we always serve it with bread, salad, and fresh fruit for a fresh and easy meal.
Make sure the pasta starts cooking before you start the shrimp as it comes together very quickly. Have your sides ready too. The wine can be left out if you won’t drink the rest of the bottle. It’s not worth opening one for the small amount that goes in the sauce.
Shrimp Scampi Over Linguine
3 T. butter
3 T. olive oil
5 cloves of garlic
1/2 t. lemon zest
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon red pepper flakes
2 t. salt
half a pint of cherry tomatoes (I used sungold)
ground pepper to taste
fresh or dried parsley, a few tablespoons fresh or teaspoon dried
pound of shrimp, peeled (previously frozen is fine)
box of linguine or other pasta
- Start cooking the pasta to al dente
- Melt the butter and olive oil together over low and sauce the garlic until no longer raw, about a minute or two
- Add the shrimp, whole cherry tomatoes, and salt, stirring until shrimp are almost cooked, about 3 minutes.
- Add the black pepper, red pepper, lemon juice and zest, and white wine, and cook for three minutes more. Add fresh or dried parsley, just for color.
- Remove from heat and toss with pasta