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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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) |
Directions:
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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