It’s interesting, I never much liked shrimp but lately I’ve REALLY been enjoying it. So I decided to make one of everyone’s favorites… Shrimp Scampi at home since I know it will be much healthier than any option I could get out at a restaurant.
Now this dish isn’t completely clean. You could definitely make it that way be replacing the butter with olive oil & the white wine with chicken stock. That being said, unless you are on a stick clean eating month, just live a little & enjoy the teeny tiny indulgence!!
Last note, for the wine…. pick one you can drink with dinner so you don’t waste any! Waste not, want not.
3 Tablespoons Butter
3 Tablespoons Olive Oil
4 Garlic Cloves, minced
Pinch of Red Pepper Flakes (I use Aleppo Pepper)
1/2 Cup Dry White Wine
Kosher Salt & Freshly Ground Black Pepper (to taste)
2 lbs Wild-Caught Large Shrimp (Cleaned, deveined & shelled) – I usually find this in the freezer section
1/3 Cup Chopped Italian Parsley
1 Lemon Zested & Juiced
1 pound Linguine, cooked (Here’s the GF ones I LOVE)
Cook Linguine according to package directions
While the linguine is cooking, heat a large skillet to medium heat & add the butter & olive oil.
Once warm, add the garlic & sauté for about a minute.
Add the wine, red pepper flakes, salt & pepper. Bring to a simmer & continue cooking for about 2 minutes.
Add the shrimp & sauté until they begin to turn pink. This should take about 4 minutes. You DO NOT want to overcook shrimp. It is horribly rubbery and a HUGE waste of money.
Stir in the lemon zest, juice & parsley.
Reserve about a cup of the pasta cooking liquid & drain the rest. Add in the pasta. If the pasta looks a little dry add some of the pasta cooking liquid.