Thursday, June 18, 2009

Tyler Florence Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
from: Stirring The Pot

1 lb dry linguine
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 garlic cloves, minced
Pinch red pepper flakes
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes
1 lemon, juice only
Extra-virgin olive oil
1/4 cup fresh basil leaves, for garnish

In a large stockpot of boiling salted water, add the linguine, stirring to make sure the pasta separates. When the water returns to a boil, cook 6-8 minutes until the pasta is not quite done. Drain, set aside.

In a large saute pan combine 2 tablespoons of the butter and 2 tablespoons oil and place over medium-high heat to melt butter. Add shallots, garlic, and crushed red pepper; saute for 3 to 4 minutes, until the shallots are translucent. Season the shrimp with salt and pepper; add to the skillet and cook for 2 to 3 minutes or until shrimp turn pink. Remove shrimp and keep warm. Add wine, tomatoes, and lemon juice to the skillet, crushing tomatoes with the back of a wooden spoon. Bring mixture to a boil. Reduce heat and simmer for 15 minutes to reduce the liquid. Return the shrimp to the skillet along with the cooked pasta. Stir well and season with salt and pepper. Drizzle lightly with olive oil and garnish with torn basil leaves.

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