This shrimp scampi is a perfect dish to have on a hot summer day. It is light, refreshing and is full of fresh summer flavor and only uses a few ingredients. The rich and velvety sauce will leave you feeling full but not weighed down. If shrimp are not your thing than grilled chicken is also a delicious substitution.
I like to have this dish with thick pieces of toasted garlic bread for soaking up all of the extra sauce and juices from the shrimp. The toast also gives the dish that added crunch that breaks up the texture of the pasta.
The Secret to this dish really is in the sauce. After adding the wine it will take some time for the sauce to reduce. This is the perfect time to pour a glass of wine and relax as the sauce comes together. It is also important not to be to hasty when adding the butter. If the sauce is too hot when it is added the butter will not incorporate into the sauce.
For the toast I mince up a little extra garlic and mix it with warm butter before coating baguette slices with it. They only take a few minutes in the oven on the broil setting.
- 6 tbsp canola oil
- 4 cloves garlic, minced
- 1 Tsp red pepper flake
- 12 grape tomatoes, cut in half
- 1 pound shrimp
- ½ C Sauvignon Blanc
- 4oz cold butter, cut into large cubes
- 1 pound cooked linguine
- grated Parmesan
- fresh lemon
- garlic toast
- Cook the garlic and pepper flake and tomato in the oil over medium high heat.
- When the garlic begins to change color add the shrimp and cook for a few minutes on each side until they are firm and pink.
- Remove the shrimp from the pan and add the wine.
- Cook until the liquid has reduced by half.
- On a low heat slowly swirl in the cold butter one cube at a time.
- Return the shrimp to the pan and add the cooked pasta.
- Serve immediate and garnish with Parmesan and parsley.
- Serve with fresh lemon and garlic toast.