Basil Shrimp Scampi

recipe
Notes: To sliver the basil, stack about six leaves at a time; starting at tip ends, roll up tightly, then thinly slice rolls crosswise. If desired, serve scampi with grated parmesan cheese to add to taste.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 795
Caloriesfromfat 26 %
Protein 45 g
Fat 23 g
Satfat 8.8 g
Carbohydrate 91 g
Fiber 5.4 g
Sodium 479 mg
Cholesterol 242 mg

Ingredients

1 pound dried linguine
1/4 cup (1/8 lb.) butter
2 tablespoons olive oil
1 1/2 pounds shrimp (35 to 40 per lb.), peeled (tails left on), deveined, and rinsed
2 tablespoons minced garlic
3/4 teaspoon hot chili flakes
1/4 teaspoon fresh-ground pepper
About 1/4 teaspoon salt
1 cup dry white wine
2 cups lightly packed fresh basil leaves, slivered (see notes)

Preparation

1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.

2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil.

3. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste.

July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note