Basil Shrimp Scampi

prep time:: 10 min
total time:: 40 min

Makes 4 servings

Pete Deffendol

ingredients

1 pound dried linguine
1/4 cup butter
2 tablespoons olive oil
1 1/2 pounds shrimp, peeled and rinsed
2 tablespoons minced garlic
3/4 teaspoon chili flakes
1/4 teaspoon fresh-ground pepper
about 1/4 teaspoon salt
1 cup dry white wine
2 cups lightly packed fresh basil leaves, slivered

directions

1
1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
2
2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil.
3
3. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste.

notes

To sliver the basil, stack about six leaves at a time; starting at tip ends, roll up tightly, then thinly slice rolls crosswise. If desired, serve scampi with grated parmesan cheese to add to taste.

Source: Sunset Magazine