“Scampi is a style of preparation popularized by Italian-American restaurants in the United States wherein shrimp or chicken are sauteed with garlic in butter and olive oil, splashed with white wine, and then tossed with red pepper flakes, lemon juice, and parsley.
It may be served alone as an appetizer but another variant is with pasta. This is one of my favorite pasta dishes.”
1 pound linguini
4 tablespoons butter (divided)
4 tablespoons extra-virgin olive oil (divided)
2 shallots, finely diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds shrimps, peeled and deveined
1/2 cup dry white wine
1/4 cup finely chopped fresh parsley
1 regular can chicken broth
1 teaspoon salt
1 teaspoon fresh ground black pepper
Juice of 1 lemon
1. Cook pasta as per directions on the package.
2. In large skillet, melt 2 tablespoons butter then add 2 tablespoons olive oil over medium high heat. Saute the shallots, garlic and red pepper flakes until the shallots are translucent.
3. Season shrimps with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove shrimps from pan.
4. Add wine, lemon juice and chicken broth and bring to a boil.
5. Add the remaining butter and olive oil. When the butter has melted, return the shrimps to the pan along with the parsley and cooked pasta. Stir well to incorporate. Season with salt and pepper.
6. Drizzle a bit more olive oil and serve immediately.
7. Serve with grated parmesan cheese and chopped fresh parsley.