In episode 36 we are making Shrimp Scampi Linguine for dinner. Susie shares the full recipe for this SUPER FAST seafood pasta recipe. Shrimp are lightly marinated and then sauteed, it is served over linguine with a lemon butter white wine sauce with plenty of garlic!
Transcript
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Intro: Hello, hello, and welcome to another episode of Let’s Make Dinner, your very favorite audio library of amazing dinner recipes you can always get on the table. I am your host, Susie Weinrich.
Susie Weinrich: Don’t you love it when you have a restaurant-quality recipe that you know you can make at home? Not to mention that it can come together in under 45 minutes and is super impressive, slightly healthy, and delicious.
Today we are making Shrimp Scampi. Basically, it’s a linguini pasta recipe that has marinated shrimp in a garlicky lemon butter sauce that’s spiked with just a hint of white wine. You are going to love it.
Tips and Tricks: So let’s start by going over a few tips for this recipe. Number one, it comes together crazy, crazy fast. So we’re going to want to do something called mise en plas, which is just a fancy way of saying like, get your things together, right? So what you want to do is prep all of the ingredients before you actually get started. So you’re going to want to mince the garlic, measure out your olive oil, cube the butter measure out the red pepper flakes, and the wine. Zest and squeeze your lemon, chop up your parsley, and grate some fresh Parmesan. Get all those things ready so that when it starts to come together, you have everything and you don’t have to stop to chop or measure or pour any of those things.
Number two, you want to use extra virgin olive oil. It is not the same as regular olive oil, and you will see the difference right on the package in the store. You will see the words extra virgin. Now, of course, they’re processed differently. It’s a different pressing, all of those things. But what we are interested in here is the flavor. Extra virgin olive oil tastes completely different than regular olive oil. You want that really pronounced buttery flavor of extra virgin olive oil.
This next tip is one of my very favorite kitchen tips. Did you know that you can freeze white wine for four to six months and use it in your cooking recipes? I love this tip because I am not a huge white wine drinker. It’s not like I would open the bottle, use a cup for the recipe, and then drink the rest with dinner. I would do that with red wine, but not necessarily white wine. So what I do is I like to buy, they’re like little cartons, not a box of wine, but they’re like little two or three serving cartons of wine. I pour out what I need, pop the top up because usually the top will flip up kind of like a juice box, and then screw the little cap back on and pop it in the freezer and it’s good for four to six months. It does turn into a slushy situation, but you just scoop out what you need and it works in any cooking recipe. Of course, don’t drink that wine after it’s been frozen. It won’t be delicious like that, but it will be perfect in your recipes.
Shrimp Scampi Recipe: Let’s get on to making your Shrimp Scampi Linguini. You’re going to start with two things. Get a big pot of water and put it on the stovetop to boil. Then we’re going to marinate the shrimp while your water comes up to boil.
So you need one pound of large-sized shrimp that has been peeled and deveined. In a large bowl, you’re going to combine the shrimp with one tablespoon of extra virgin olive oil, one fresh minced garlic clove, half a teaspoon of lemon zest, one teaspoon of kosher salt, and half a teaspoon of black pepper. You’re going to toss this all together with the shrimp and let it marinate for about 15 to 20 minutes while that water comes up to a boil. Like I said in the beginning, at this point, you want to prep everything because as soon as the shrimp are done marinating and the water is ready for the pasta, things are going to move really quickly.
You’re going to measure out three garlic cloves and get those minced. Two tablespoons of extra virgin olive oil, and five tablespoons of butter, and get those cubed. Half a teaspoon of red pepper flakes. Measure out half a cup of a dry white wine. So here you’re going to want to use a Chardonnay or a Pinot Grigio. You need three tablespoons of fresh-squeezed lemon juice. Two tablespoons of parsley and get that chopped. Half a teaspoon of lemon zest, and then grate some fresh Parmesan cheese to sprinkle on at the end.
Now at this point, your water should be boiling and your shrimp should be nice and marinated. So go ahead and take 12 ounces of linguini and get that in the boiling water to cook per package instructions.
Then you need a large skillet that’s going to hold just about the entire dish. So something large, like a 10 to 12-inch skillet. Pop that over medium heat and add two tablespoons of extra virgin olive oil. Once that becomes nice and hot and shimmery, you’re going to add that marinated shrimp and saute it for about one minute per side. Shrimp cooks very quickly, so it doesn’t need a lot. Then once they are cooked, go ahead and transfer them to a separate plate and set those aside.
In that same skillet, you’ll add three minced garlic cloves, and the red pepper flakes and saute for about 30 seconds. You do not want the garlic to brown here. Then you’re going to pour in your white wine and the lemon juice and simmer for about two minutes. Finally, you’re going to add the cubed butter and simmer it in the sauce until it’s melted and it starts to thicken, which will be about one minute. At the very end, we’re going to add the shrimp to the pan with any juices that have collected from that shrimp, the chopped parsley, and lemon zest, and what I like to do here is just transfer the linguini straight out of that boiling water right into the pan, instead of going through the process of draining it in a colander and then pouring it in. I just take tongs and grab the linguini and pop it right in the pan.
You’ll toss everything together so the pasta is coated with that lemon, garlic butter, and white wine sauce and it’s time to eat. You can just garnish this up with some grated Parmesan cheese.
For serving, I just recommend adding a Caesar side salad and some garlic bread. That’s it. I’m telling you, this one comes together so quickly.
Of course, I will link all of the recipes that I talked about in this episode right in the show notes for you to find when you’re ready to make dinner.
If you’re enjoying these episodes of Let’s Make Dinner, I would love to have you subscribe or follow your preferred podcast player. That will just make it easier for you to find all of our future episodes right in your podcast feed.
Outro: Until next time, I hope this episode of Let’s Make Dinner, makes your dinner time a little easier.
Tips Shared
- If you buy a small, 2-3 serving, carton of wine you can freeze it for 4-6 months and use it in all your recipes that call for white wine!
- Use Extra Virgin Olive Oil, it has a much stronger flavor than Olive Oil.
Recipes Mentioned
- Shrimp Scampi Linguine
- (you will probably also like this Shrimp Carbonara)
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