Recipe: Shrimp Scampi with Linguine
When I lived in London, I had the tiniest kitchen nook in my flat. It's London so nothing unusual there. Anyway, after months of repeating the same four meals over and over, I decided that I needed to switch it up. I ate out lot, but couldn't think of quick (but delicious) meals to make.
Pasta has always been fun for me. I love the versatility that pasta allows. There's so many combos of meats, veggies and sauces that you can play around with. So I googled 'how to make shrimp scampi' and now I've been making it ever since. Its so easy and tasty!
For this recipe, I list all ingredients and provide cooking instructions sans measurements. I don't cook with any measurements (only when baking and perhaps for a tricky dish) but most times I just feel that it stifles my creativity. So follow this recipe with tastings as you go and make it with love :
Cook Time: About 20 mins + Ingredient Prep (20 mins)
- 1-2lb Shrimp (peeled, deveined )
- Extra Virgin Olive Oil
- White Cooking Wine
- 3 Lemons
- Salt + Pepper
- Red pepper flakes
- Wash and peel shrimp. Season shrimp to taste with salt, pepper and red pepper flakes.
- Add equal parts olive oil, white cooking wine and lemon juice to a wok.
- Sautee garlic and onion until tender.
- Cook Shrimp in butter mixture on low temperature for 8- 10 mins.
- Cook and drain linguine according to box instructions. ( Trick: In order to tell if pasta is cooked, throw a noodle against a flat wall. If the noodle sticks, its done.)
- Toss in butter and season with pepper.
Finally, when both the scampi and linguine are done, toss in the wok until throughly mixed (low-no temperature). Add more red pepper flakes to taste and parsley for garnish. Bon Appeitit!
Helpful Hint: Keep tasting as you go along and pepper + lemon, as needed
You. Me. Lunch. started as a saying between my best friend, Khaila, and I. It's been our way of saying 'see ya later' since we were seven years old. I guess you can say I'm an actual food baby.