Shrimp Scampi over Linguine
1lb shrimp, deveined and shelled (preferably Mexican gulf shrimp)
1lb fresh linguine
¾ stick of lightly salted butter
4 cloves garlic, finely shopped
2 tablespoons of olive oil
1 cup dry white wine
Juice of half a lemon.
Pinch of red pepper, none of the seeds.
Chopped parsley
Salt and pepper
Grated cheese
Pre-heat oven to 400 degrees. Place shrimp on cookie sheet, drizzle with one tablespoon of olive oil, and sprinkle with salt and pepper. Dab each with a little bit of the butter. Bake for just a few minutes (5-8 minutes) until they slightly curl and turn slightly pink. Please don’t cook ‘em to death. Remove and cover with foil.
In pan over medium heat, sauté garlic in olive oil until slightly blonde. Add remaining butter and wine and simmer for two to three minutes. Add lemon juice, and add salt and black pepper to taste.
Cook the linguini in salted water and drain (reserving 1/2 cup of cooking water). Place the linguini on a serving platter and arrange the shrimp on top and pour the garlic mixture over. Also pour over the reserved cooking water. Sprinkle with grated cheese to your liking or not -the cheese on seafood or not debate will always rage on- just do what you like. I like. Sprinkle with parsley and serve immediately.