Remember back when I said I only managed to make 2lbs of shrimp for the honey walnut prawns? This is what my roommate and I did with the remaining 2 lbs.
(My roommate and our shrimp scampi!)Shrimp Scampi with Pasta and Green Beans
1 pound linguini (you can use whatever noodles are in the house)
4 tablespoons butter
4 tablespoons olive oil
1 large shallot, finely diced (I used an onion)
5 cloves garlic, sliced (5 cloves!?!? That’s how you know it’s going to be good)
Pinch red pepper flakes, optional
20 large shrimp (or about 1 pound) peeled and deveined
Salt and pepper to taste
½ cup dry white wine
1 lemon juiced
¼ cup finely chopped parsley leaves (I used dried parsley)
Stand facing the stove...bring large pot of lightly salted water to a boil and cook pasta as directions indicate on box.
Meanwhile, in a large skillet melt 2 tbsp. butter and 2 tbsp olive oil over medium-high heat. Saute onions/shallots, garlic, and red pepper flakes (if using) until onions are translucent (about 3-4 minutes).
Season shrimp with salt and pepper before adding to the pan. Cook until they turn pink (about 2-3 minutes). Remove shrimp from pan.
Did you Know? Shrimp, as well as other crustaceans, make their shells mostly out of the organic matter chitin (KITE-in) - a network of molecules that are something of a hybrid between carbohydrates and proteins. Shrimp do not contain calcium minerals between chitin fibers and therefore have a thinner, more transparent cuticle than larger crustaceans like crabs.
Add wine and lemon juice and bring to a boil. Add remaining butter and oil. When the butter melts return the shrimp to the pan, and add the parsley and cooked pasta. Stir well. Add any additional salt or pepper to taste. Serve warm! If you're feeling special add some lemon zest!
Mmmmmm, SOO good.
Using what was left of the sauce in the pan, I sauteed some green beans and added salt and pepper. Tasty!
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