Mrs. Scales' Recipes n' Things: Shrimp Scampi Linguini

Finally..the end of the work week ..I was ready for some comfort food! I was also ready for seafood. Seafood could easily be one of my favorite foods. love love love. Being from Seattle fresh seafood was a constant. Easliy attainable at any moment. Oh I do so miss Pike Place Market. Working downtown made it easy for me to pop over on my lunch, grab all the fresh seafood (seriously fresh.. like right out of the water .. Pike Place is right near the pier) that I could put in my work fridge and take home at the end of the day.

I now live in Tennessee ... as you can imagine, this is nowhere near the ocean. So Kroger seafood department it is. It works. I had some frozen shrimp on hand so I decided to cook up a Shrimp Scampi Linguini Pasta. Glad I did. It was flavorful and nice to curl up on the couch with while watching the newest Breaking Bad. The boys loved it. There were no leftovers. lol. On to the recipe...

Shrimp Scampi Linguini

10 oz linguini pasta
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots (or half an onion), finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1/2 lemon
1/4 cup finely chopped parsley leaves
1/2 cup shredded parmesan cheese
Seasoning salt (I use Johnny's)
Sprinkling of blackened Cajun seasoning (optional but yummy)
Sprinkling of Garlic powder

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. 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.

Meanwhile, in a large skillet or WOK , melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with, pepper, seasoning salt, garlic powder, blackened seasoning; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside.

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, taste sauce, drain more of needed, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper, mix in a 1/4 cup shredded parmesan. Drizzle over a bit more olive oil and serve immediately. Garnish with more shredded parmesan and another sprinkling of seasoning salt.