This right here was where it all began… my first signature dish! I still remember the first time I had it. My grandmother made it one Sunday for a family dinner. That memory is so strong that every time I make it, I’m right back at the table taking the first bite. You know when you eat something so delicious, you need to find a way to recreate it? This is that dish for me. So simple, yet elegant enough to serve for a fancy dinner party, this shrimp scampi will become a staple in your special occasion recipe box, or better yet, for a “just because” impromptu dinner.
Shrimp Scampi: Feeds 6
1 lb. Linguine, cooked in salted water according to box instructions
1 lb. peeled and deveined shrimp (you can use fresh or frozen that has been thawed)
3 cloves minced garlic
1 stick unsalted butter (if using salted, just at less salt when seasoning)
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes (has a bit of spice, you can add less if preferred)
1/2 tablespoon dried Italian seasoning
Juice from 2 lemons
salt and pepper to taste
Pecorino Romano cheese and chopped basil for garnish
To begin, set your oven to broil. In a large pot bring salted water to boil (drop your pasta once the shrimp goes into the oven). In a medium sauce pan over medium heat add the butter, olive oil and garlic. Cook until butter melts and garlic begins to turn golden brown. Add red pepper flakes, Italian seasoning, lemon juice, and salt and pepper. Cook at simmer for another 5 to 10 minutes, making sure not to burn the garlic. Assemble your shrimp on a foiled cookie sheet. Pour sauce over shrimp and broil for 5 to 10 minutes until shrimp has turned pink and has a golden crust. Cook your pasta to al dente and drain. Pouring pasta back into the hot pot, pour the shrimp and all of the juices/sauce into the pot. Make sure to scrape all of the garlic into the pot! Toss and serve! Top with a generous portion of cheese and some chopped basil.