Kitchen Notes No. 14

Shrimp Scampi

Shrimp Scampi tends to be in the regular summer rotation in my house. It’s sophisticated enough for company, quick enough for a weeknight and a subtle reminder that good ingredients don’t need much else.

INGREDIENTS

12 ounces linguine

1 pound large shrimp, peeled and deveined

3 tablespoons unsalted butter, divided

2 tablespoons extra virgin olive oil

4 garlic cloves, finely minced

½ teaspoon crushed red pepper flakes (optional)

½ cup dry white wine or broth

Juice of 1 lemon

Zest of ½ lemon

¼ cup chopped fresh Italian parsley

½ cup freshly grated Parmigiano Reggiano

Kosher salt

Freshly cracked black pepper

METHOD

Bring a large pot of generously salted water to a boil.

Cook the linguine until al dente.

While the pasta cooks, pat the shrimp dry and season lightly with kosher salt and black pepper.

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for about 1–2 minutes per side until just opaque. Remove to a plate.

Reduce the heat to medium.

Add the garlic and crushed red pepper flakes, cooking for about 30 seconds until fragrant.

Pour in the white wine or broth and allow it to reduce by roughly half.

Stir in the remaining butter, lemon juice, and lemon zest.

Return the shrimp to the pan.

Add the cooked pasta and toss until evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce.

Fold in the parsley.

Finish with freshly grated Parmigiano Reggiano and serve immediately.