Simple and Elegant Shrimp Scampi

Shrimp scampi is a staple in most American seafood and Italian restaurants. It's ubiquitous for good reason. The rich, buttery sauce, strongly flavored with lemon and garlic, is nothing short of wonderful.

Recipe

Ingredients

• 1/2 lb. linguini pasta

• 1 lb. large shrimp, peeled and deveined

• Salt and Pepper to taste

• 4 Tbsp. butter

• 2-3 cloves garlic, minced

• 1 cup dry white wine

• Juice and zest from 1 lemon

• 1/2 cup shrimp stock or bottled clam juice

• 1/4 cup grated Parmesan cheese (optional)

Directions

Prepare linguini accordin to package directions, drain (don't rinse) and set aside.

Pat the shrimp dry and season with salt and pepper.

Melt the butter in a saute pan over medium heat. When it clarifies, increase heat and add the shrimp all at once, spreading evenly around the pan.

Let the shrimp cook for a minute and add the garlic, then turn the shrimp and cook for another two minutes or until they're pink and opaque.

Remove the shrimp to a warm plate and add the wine, lemon juice and zest to the pan. Use a wooden spoon to stir the liquid and scrape up any browned bits adhering to the pan. Bring to a boil and reduce by half.

Add the linguini to the pan and toss to coat the pasta.

When the pasta is warmed through, arrage on plates and top with shrimp and a dusting of the Parmesan cheese, if desired.

Note: You can make shrimp stock easily by shelling the shrimp an hour or so before staring to prepare the dish. Just put the shells in a large saucepan, cover with water, add a little dried thyme and a quarter of a medium onion. Simmer for 30-45 minutes and strain into a heatproof glass measuring cup or container.

Full printable recipe at http://ift.tt/1FSj4Iy

bon appetit