Friday, 23 January 2009

Shrimp Scampi with Linguini

I had originally planned on making Tyler's Amaretto Brownies this week, but at the last minute I was craving pasta. His shrimp scampi may well be the most popular dish on Tyler Florence Fridays so far, and it was exactly what I was in the mood for. The version of the recipe in Stirring the Pot is a little different than the online version, and mine is a hybrid of the two, based on what I had on hand at the time, and of course my need to increase the flavour factor!
This dish is warm and comforting, hot and garlicky noodley goodness. It is comfort food, and as Hurley says, “Maybe if you eat more comfort food, you wouldn’t have to go around shooting people.” Wise words indeed.



Shrimp Scampi with Linguini - Tyler Florence, Stirring the Pot

1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced (I used two)
5 cloves garlic, sliced
Pinch red pepper flakes, optional (I used lots!)
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced and zested
1 1/2 tsp dried basil
1 28 oz can whole tomatoes, broken up
1/4 cup finely chopped parsley leaves (I used a whole cup)
Parmesan cheese and capers for garnish.
Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add tomatoes, basil, wine, lemon juice and zest and bring to a boil. Reduce heat and let simmer for 15 minutes. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil, garnish with Parmesan and capers, and serve immediately.


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