Basil Shrimp Scampi
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.
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- Calories: 795
- Calories from fat: 26%
- Protein: 45g
- Fat: 23g
- Saturated fat: 8.8g
- Carbohydrate: 91g
- Fiber: 5.4g
- Sodium: 479mg
- Cholesterol: 242mg
- 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)
- 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.
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