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Shrimp scampi & linguine

1 lb linguine pasta, uncooked
1 lb shrimp, shelled, deveined
5 tbsp olive oil
3 tbsp unsalted butter
3 clove garlic, minced
1 large shallot, chopped
1 cup dry white wine
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp capers, rinsed
1 small tomato, diced
1/4 cup parmesan cheese, grated
2 tbsp parsley, chopped
1/2 tsp salt
1/4 tsp black pepper


For pasta, cook until al dente in boiling salted water with two tablespoons of the oil. Then drain and season with a dash of salt and pepper and an additional tablespoon of oil. In hot pan, add remaining oil and shrimp. Cook a minute or two per side or until just about done. Add butter, garlic and shallots. Cook another minute or two. Add wine, zest, juice and cheese. Reduce by half. Add the capers and tomatoes and parsley and season with salt and pepper. Add pasta to pan and mix well. Serve!

Source: cookpad.com