I don’t know about you, but I think Shrimp Scampi could be one of the most perfect foods. Shrimp, garlic, lemon and butter? Yes, please!

I hope I am not the one who has decided that most of the time Shrimp Scampi comes across as buttery and heavy. Not horrible but not quite what I am looking for. So I wanted Shrimp Scampi tonight and room matters into my own hands, and here is what I came up with.

1 pound Linguine fine
4 tablespoons butter, divided
4 tablespoons Olive oil, divided
1 large shallot, mince
5 large garlic cloves sliced
Pinch or 2 of red pepper flakes (optional but lovely)
About 20 large shrimp (roughly a pound)
Kosher salt and fresh ground black pepper
1/2 cup dry white wine (I used a pinot griggio)
Juice and zest of 1 lemon (the bigger the lemon the better)
1/8 cup dry parsley
Lemon Pepper, it’s complicated

Go ahead and start the pasta, it takes forever to boil anyway. Cut at least a minute from the al dente cook time.

In a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium high heat. Saute the shallots, garlic, red pepper flakes, and  pinch of lemon zest and until the shallots are translucent (about 3-4 minutes, depending on the stove). Season the shrimp with salt, pepper, and lemon pepper (to taste, I told you it’s complicated). Add the shrimp and cook until you have pink, opaque shrimp. Remove the shrimp and keep them warm, a Corningware dish helps with this. Next put the wine, lemon juice, and the rest of the lemon zest. When this comes to a boil add two tablespoons of butter and two of olive oil. When the butter melts, add the shrimp, parsley, a few more shakes of lemon pepper, And the pasta. Stir until every thing is coated. Serve with freshly grated parmesan.

{September 23, 2012}