This is one of the favorite weeknight meals for my husband and I. The recipe has been adapted from Tyler Florence’s Shrimp Scampi with Linguini.
1 box of pasta such as trecce or fusilli (I like to use pastas with a spiral shape instead of linguini as the sauce gets into the curves and coats them so nicely!)
4 tablespoons butter
4 tablespoons grapeseed oil
2 shallots or 1 small sweet onion, finely diced
2 cloves garlic, minced (or more to your taste)
Pinch red pepper flakes, optional
1 pound large or jumbo shrimp, peeled and deveined
Kosher salt and white pepper
1 cup dry white wine, pinot gris preferred
Juice of 1 lemon
1/4 cup finely chopped parsley leaves (optional)
Cook pasta according to package direction and to your liking. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.While the pasta cooks, melt 2 tablespoons butter in 2 tablespoons oil over medium-high heat in a large nonstick skillet. Saute the shallots, garlic, and red pepper flakes until the shallots have softened, about 4 minutes.
Season the shrimp with salt and pepper; add them to the skillet. Cook the shrimp for approximately 2 minutes on one side, then turn and cook for another 1-2 minutes on the other side, just until they curl and turn pink.Remove shrimp from the skillet and set aside, cover with foil to keep warm.
In the same skillet add lemon juice and wine. Bring to a boil. Continue to cook until liquid has been reduce by 1/3. Add the remaining butter and oil. When the butter has melted, stir in shrimp, pasta and parsley (if using). Season with salt and pepper.
One of my friend with whom I shared this recipe added cream cheese to the sauce to make a rich creamy pasta sauce. You may need to add a bit more wine or milk to thin the sauce as necessary.
For my Wildtree friends, you can use roasted garlic or butter flavored grapeseed oil instead of natural if you’d like. If you use the roasted garlic, you may want to adjust the amount of minced garlic you use.For an even easier version you could use Wildtree’s Scampi Blend instead of the minced garlic, shallots and parsley. It all in the jar!
Either way, I think you’ll find this is a fast but flavorful weeknight meal!