Shrimp Scampi
An iconic favorite made easy!
Servings 4 servings
Ingredients
- 10 ounces linguine (cooked to package instructions) (this is a little less than 3/4 of a box)
- 8 green onions, sliced thinly
- 2 large cloves fresh garlic, peeled and minced (about a tablespoon)
- 2 teaspoons lemon zest
- ½ cup freshly squeezed lemon juice
- ¼ cup flat-leaf parsley, chopped
- 20 ounces wild Gulf shrimp
- 6 tablespoons butter
- ⅓ cup white wine
- sea salt and freshly ground pepper to taste
- ½ teaspoon red pepper flakes
- ½ cup freshly grated parmesan (optional)
Instructions
Cook the linguine:
- Bring a large pot of salted water to a boil, cook to package instructions
While the water heats :
- Trim the root ends from the green onions and slice thinly using almost all of the onions, mince garlic, zest and juice lemon into a bowl, chop parsley. If using, grate parmesan. Sprinkle shrimp generously with sea salt and pepper. Set aside.
When pasta is about 8 minutes from being done:
- Place a 14" pan over medium-high heat, allow pan to heat for 2 minutes, add butter. When melted and bubbling add the green onions, cook for 2 minutes. Add shrimp and cook for two minutes, turn shrimp over, add garlic and cook for one more minute. Add lemon juice/zest and white wine, cook for another minute.
- Strain pasta, do not rinse. Immediately add pasta to pan, toss in sauce as well as you can. Sprinkle generously with sea salt and pepper.
- Pour onto platter tossing again, garnish with parmesan (if using) red pepper flakes and parsley. Enjoy!