Creamy Shrimp Scampi with Linguine
Yields: 5-6 Servings
Time: 15 minute prep, 10-12 minute cook
In this scampi recipe I add a bit of texture to the traditional shrimp sauce. White wine and chicken stock make the sauce bright and lively while avocado and butter lend a lovely creaminess that coats the tongue. Sprinkle in some red pepper flakes and the whole dish is elevated to a new level! The best thing about this pasta is that you can switch out the protein for another complimentary flavor. Scallops, chicken, tofu, clams, or even muscles would all pair nicely with this tangy and spicy sauce!
Ingredients:
1 lb. linguine (or your fave long pasta)
1 lb. raw medium or large shrimp
Olive oil
Red pepper flakes
Kosher salt
Black pepper
Olive oil
Salted butter
Garlic
Dry white wine
Chicken stock
Avocado
Parsley
Special Equipment:
Food processor
Fine mesh sieve
Directions
Step One:
Peel, devein, and clean shrimp. To peel, take a small pairing knife and split shrimp along the curve of the body. Remove the intestinal track. Fully peel shrimp, including the tails.
Marinate shrimp in a few tablespoons of olive oil, seasoned to taste with salt, pepper, and red pepper flakes. We will be putting more red pepper in the sauce so take it easy in the marinade, about 1 teaspoon.
Step Two:
Set a large pot of water over a medium-high flame, and bring to a boil.
Step Three:
Prep garlic, parsley and avocado. Roughly chop 1/4 cup of parsley and 3-4 cloves of garlic. Peel and pit avocado. Add avocado and half the parsley to the food processor.
Step Four:
In a large skillet, melt a few tablespoons each of butter and olive oil over medium-high heat. Sauté garlic for 1 minute. Add in shrimp and sauté until fully cooked, about 1 minute on each side. Shrimp will turn bright pink and curl in on themselves when ready.
Step Five:
Remove shrimp from skillet, leaving garlic in pan. Pour in about 1 cup each of white wine and chicken stock. Season to taste with salt, pepper, and red pepper flakes (1 tablespoon of red pepper is nice and spicy!). Bring to a boil then reduce to simmer. Cook until the alcohol smell has burned off and mixture has reduced slightly, about 5 minutes.
Step Six:
Once pasta water is boiling, season generously with salt. Add pasta and cook for 10-12 minutes or until al dente (TIP: Cook 1 minute less than package instructions since pasta will finish cooking in the sauce).
Step Seven:
Strain scampi sauce into food processor using a fine mesh sieve. Save garlic. Pulse sauce with avocado and parsley until smooth and fully incorporated. Return sauce and garlic to skillet over low heat.
Step Eight:
Once pasta is cooked, reserve 1 cup of pasta water then strain. Add linguine to skillet with shrimp and the rest of the parsley. Toss to combine thoroughly. If pasta seems dry, add a few tablespoons of the reserved pasta water. Noodles should be shiny and thoroughly coated but not drowning in sauce. Taste and adjust seasoning if needed.
Step Nine:
To serve, use a fork or tongs to spoon pasta into a bowl, twisting the pasta in a clockwise motion to get that beautiful pasta swirl. Top with shrimp, a sprinkle of parsley and a pinch of red pepper flakes. Enjoy!
Al Dente
Al dente literally means “to the tooth” in Italian. It refers to the mouth feel of pasta when bitten. When cooked al dente, pasta should be slightly firm and chewy. That texture is what allows pasta to hold up to a variety of sauces. Cooked too long and pasta will become so soft that it breaks down once added to a sauce. The best way to keep the textural integrity of a pasta is to cook until al dente then finish by adding your pasta to the sauce, not the other way around. That last minute of cooking in the sauce allows flavors to fully absorb into the pasta. Perfetto!
