You can file this one under “cooking for dummies.” This scampi is the simple version, but feel free to add spinach, tomatoes, capers, etc. It is the perfect weeknight meal: satisfying, quick, and cheap. Most Italian restaurants would charge you at least $15 for a plate of scampi, but you can make a meal for four in under 20 minutes at the same cost.
The most time consuming part of this recipe is waiting for the water to boil. I must say, this is my least favorite part of cooking in general (aside from dirty dishes, of course). So, start by cranking up the burner under a big pot of water. Once the water comes to a boil, salt it, and drop in a pound of whole wheat linguine. After about 5 or so minutes of the pasta boiling, it is time to start the shrimp.
Over medium heat, melt butter and add in a pound of shrimp and a few cloves of garlic. Stir frequently and allow the shrimp to cook for about 3 minutes, until almost completely pink and opaque (cooking time will vary depending on the size shrimp you use).
Drench the shrimp with the juice of one lemon and a cup of dry white wine. Sprinkle in some salt and red pepper flakes. Let the liquid come to a boil and cook for about 30 seconds. By now, your pasta should be done.
Drain the pasta and then dump into the shrimp skillet and toss to coat. Stir in a big handful of parsley and pour onto a large serving platter. Top with lemon slices and a cup of grated Parmesan cheese.
That’s it! Serve with crusty bread (to sop up the delicious sauce) and a crisp, green salad.
- 1 lb. shrimp, peeled and deveined*
- 1 lb. whole grain linguine
- 4 cloves garlic, minced
- 4 Tb. butter
- 1 cup dry white wine
- 1 lemon
- salt and red pepper flakes
- 1 cup chopped flat leaf Italian parsley
- 1 cup shredded Parmesan cheese
*(Hint: I use Target brand frozen shrimp and no one is the wiser. You may scoff at frozen seafood but a lot of the “fresh seafood” at the grocery store was previously frozen… and it is only $6 for a 1 lb. bag).
- Bring a large pot of water to a boil. Salt and add linguine.
- After pasta has cooked about 4-5 minutes, begin melting butter in a large skillet over medium heat.
- Add garlic and shrimp to skillet, stirring frequently.
- After about 3 minutes, shrimp should be almost opaque. Add wine,lemon juice, salt, and red pepper flakes and bring to a boil. Allow to boil 30 seconds.
- Strain pasta and add to skillet along with parsley. Toss to combine. Serve on a large platter topped with Parmesan cheese.