shrimp scampi with linguine makes the perfect al fresco spring meal. it’s also an easy meal to serve for large groups since you can easily prepare more shrimp and vary the amount of pasta based on how many guests you have. we served with white wine and salad, there were no leftovers – but this dish is so light, we still had room to enjoy cake to celebrate my little sister’s acceptance into the university of georgia!
fresh florida gulf seafood is one of my favorite foods. I cannot get enough grouper, mahi mahi, shrimp, or crab cakes. for me, a trip to florida is not complete until I’ve had at least one seafood meal. we made this super light dish for dinner in florida last weekend – all six of us loved it.
-1 lb. linguine
-4 T. butter
-4 T. olive oil
-2 shallots, finely diced
-2 cloves garlic, minced
-1 lb. shrimp, peeled and deveined
-1/3 c. dry white wine
-lemon juice to taste
1. in a large skillet, melt 2 T. butter in 2 T. olive oil over medium high heat. sauté the shallots and garlic until shallots are translucent, about 4 minutes.
2. meanwhile, bring a large pot of water to a boil for the pasta. drop the linguine in for about 7 minutes or until cooked.
3. season the shrimp using salt and pepper, add them to the pan. cook until shrimp are pink, about 5 minutes. stir constantly. add white wine and lemon juice and continue to cook, stirring constantly. add remaining 2 T. butter and 2 T. olive oil and continue to cook for another minute or two.
4. add cooked pasta to the skillet and toss. serve immediately and enjoy!