Linguine with Shrimp Scampi
Americans might associate the phrase “throw another shrimp on the barbie,” with us Aussies and our culture, but in fact it is the Americans who love shrimp (or as we say, prawns). Shrimp is the most consumed seafood in the United States!! Mix this love of shrimp with the Italian-American cuisine, which was created by Italian immigrants and influenced by their new home and you get a marvelous hybrid of foods.
** Warning, creating this dish involves loads of garlic, butter, white wine and lemon juice! **
Serving suggestion: Try and get four servings from this recipe … if you can 😄.
Recipe taken (and slightly altered 😉) from: www.allrecipes.com.
- 1/4 cup of good quality olive oil
- 1/4 cup of unsalted butter
- 6 cloves of garlic, minced
- 500g of medium shrimp, deveined
- 3/4 cup of dry white wine
- 1/2 cup of lemon juice
- 1/4 teaspoon of red pepper, crushed
- 1 tablespoon of fresh basil, chopped
- 1/2 teaspoon of salt
- 1/2 punnet of grape tomatoes, halved
- 1 tablespoon of fresh parsley, chopped
- A hefty amount of Pecorino Romano, grated
- 500g of fresh Golden Ravioli Linguine
- Fill a large pot with salted water and bring to a rolling boil over a high heat.
- Once the water is boiling, stir in the linguine and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite. Drain well and transfer the linguine to a large mixing bowl.
- Heat the olive oil and butter in a large skillet over a medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2-3 minutes.
- Add the shrimp and cook for 4 to 5 minutes, stirring frequently.
- Stir in the white wine, lemon juice, red pepper, basil and salt and cook for another minute. Next, mix in the tomatoes and cook for another minute or so.
- Pour the intensely fragrant sauce over the linguine. Sprinkle the Pecorino Romano and parsley over the top; toss until well mixed. Your welcome!