Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation. Scampi is actually the plural form of the Italian word for a type of shrimp found in the Gulf of Venice.
Yield: serves 4
- <sup>3</sup>⁄<sub>4</sub> lb. dried linguine
- 12 Tbsp. butter, cubed
- 2 Tbsp. extra-virgin olive oil
- <sup>1</sup>⁄<sub>2</sub> tsp. crushed red pepper flakes
- 12 cloves garlic, finely chopped
- 2 lb. medium shrimp, such as Gulf of Mexico brown, peeled and deveined
- Freshly ground black pepper
- 2 cups white wine
- <sup>1</sup>⁄<sub>2</sub> cup chopped flat-leaf parsley
- Grated zest and juice of 1 lemon
- Bring a large pot of salted water to a boil. Cook linguine until al dente, 9–10 minutes. Ladle out and reserve 3⁄4 cup of the pasta water, then drain linguine.
- Meanwhile, combine 4 tbsp. butter, oil, pepper flakes, and garlic in a large skillet over medium-high heat. Cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp, season to taste with salt and pepper, and cook, stirring occasionally, until just pink but not completely cooked through, 2–3 minutes. Transfer shrimp to a plate and set aside.
- Return skillet to medium-high heat. Add wine and cook, stirring and scraping bottom of skillet to release any browned bits, until sauce has thickened, 8–10 minutes. Return shrimp to skillet along with cooked linguine and 1⁄2 cup reserved cooking water; toss well. Add remaining butter, parsley, lemon zest and juice, and reserved cooking water; toss well. Cook until sauce has thickened slightly, 1–2 minutes more. Serve immediately.
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