When you have a house anywhere near water, you are never sure who will be showing up for dinner. Guests love to come and enjoy the sunshine and the fun that watersports bring. And they get super hungry! I always keep the ingredients for this Shrimp Scampi recipe on hand so that I can whip up this dish for family and friends. It’s become a Beach House Favorite. It comes together quick with simple ingredients that you probably have on hand. It is perfect for a light summer meal. Complete the meal with a tossed salad and crusty bread. You can easily make this a gluten free meal by using Gluten Free Linguini or Spaghetti.
1 pound Linguini
4 Tablespoons butter
4 Tablespoons extra Virgin Olive oil
2 shallots, finely diced
2 cloves garlic, minced
Pinch Red Pepper flakes
1 pound shrimp, peeled and deveined
Salt and Pepper to taste
½ cup dry white wine or chicken stock
Juice of 1 lemon
¼ cup finely chopped parsley flakes
½ cup Parmesan cheese
Bring a large pot of salted water to a boil. Add the Linguini to the boiling water. Stir the pasta so that it separates. Cover and allow the water to boil and cook for 6 to 8 minutes until the pasta is just under cooked. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 Tablespoons of olive oil over medium -high heat. Saute the shallots, garlic and red pepper flakes until the shallots are translucent (about 3 minutes). Season the shrimp with salt and pepper. Add the shrimp to the pan and cook until they have turned pink (about 2 to 3 minutes). Remove the shrimp from the pan. Set the shrimp aside and cover with foil to keep warm. Add the wine or chicken broth and the lemon juice to the pan and bring to a simmer. Add 2 tablespoons of butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan and add the Pasta, Parsley and Parmesan Cheese. Toss and serve.