While reviewing recipes for a a great Valentine’s Day dinner.  I came across Linguine with Shrimp Scampi on the Food Network.  I also made a Red Velvet Cheesecake but that’s another post entirely.  I decided to use fettuccine instead because I had a batch of homemade fettuccine in the freezer and thought it would be great to use it up.

Some things to consider when cooking this recipe -

  • I would add the garlic closer to the end of cooking so that it doesn’t brown or become burnt tasting.
  • Drain off juices after the initial cooking of shrimp to allow the shrimp to caramelize a bit rather than poach.
  • Add a little bit of chicken stock if you need to have a larger amount of liquid for cooking with fresh pasta and/or fettuccine.
  • The pasta may soak up all of the light sauce.
  • I also used 3 large fresh basil leaves to add a bit more color and flavor to the overall dish.

This recipe is perfect for non-meat eaters who wish to impress their sweetie without a lot of fuss, but packed with fresh flavor!

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Fettuccine with Shrimp Scampi

Ingredients

  1. 1 tablespoon kosher salt plus 1 ½ teaspoons
  2. ¾ pound linguine or fettuccine
  3. 2 ½ tablespoons good olive oil
  4. 3 tablespoons unsalted butter
  5. 1 ½ tablespoons minced garlic (4 cloves)
  6. 1 pound large shrimp (about 16 shrimp), peeled and deveined
  7. ¼ teaspoon freshly ground black pepper
  8. 1/3 cup chopped fresh parsley leaves
  9. ½ lemon, zest grated
  10. ¼ cup freshly squeezed lemon juice (2 lemons)
  11. ¼ lemon, thinly sliced half-rounds
  12. ¼ teaspoon hot red pepper flakes

Instructions

  1. Bring water to boil in a large pot and add salt. Add the pasta and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 ½ teaspoons of salt and pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  3. When the pasta is done, drain the cooked pasta and then put back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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