SHRIMP SCAMPI LINGUINE Feb 13 Written By Eleanor Debel PrintWith ImageWithout ImageSHRIMP SCAMPI LINGUINE Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 1 lb shrimp, peeled and deveined ¼ tsp salt 1 Tbsp Cajun seasoning or seasoning blend of choice 1 Tbsp olive oil 1 lb linguine, cooked al dente Sauce: 4 Tbsp butter 2 garlic cloves, peeled and minced 2 lemons, zest and juice ½ tsp red pepper flakes ¼ cup fresh parsley finely chopped ¼ cup pasta water InstructionsSeason the shrimp with the salt and spice blend, and toss to coat evenly. Heat a large skillet over medium high for about 3 minutes, add the olive oil and once the oil is shimmering add the shrimp in one even layer. Cook the shrimp on medium high heat for about 2 minutes per side, just until they turn bright pink and get a nice sear. Remove the shrimp from the pan and set aside.Return the same pan to medium heat and add in the butter. As the butter melts, scrape up any browned bits that the shrimp left on the bottom of the pan. Once the butter is melted add the minced garlic and cook for about 1 minute until fragrant. Add the red pepper flakes, lemon zest, lemon juice and about 1 Tbsp of the chopped parsley. Stir to combine and cook for another minute or so just to bring the flavors together. Add the cooked pasta to the sauce then all the shrimp and any juices that have accumulated while they sit. Toss everything together then add the pasta water and continue to mix so the sauce is coating the pasta and thickened slightly. Remove from the heat, toss in the rest of the chopped parsley and salt to taste. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaseafoodeasy Eleanor Debel
SHRIMP SCAMPI LINGUINE Feb 13 Written By Eleanor Debel PrintWith ImageWithout ImageSHRIMP SCAMPI LINGUINE Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 1 lb shrimp, peeled and deveined ¼ tsp salt 1 Tbsp Cajun seasoning or seasoning blend of choice 1 Tbsp olive oil 1 lb linguine, cooked al dente Sauce: 4 Tbsp butter 2 garlic cloves, peeled and minced 2 lemons, zest and juice ½ tsp red pepper flakes ¼ cup fresh parsley finely chopped ¼ cup pasta water InstructionsSeason the shrimp with the salt and spice blend, and toss to coat evenly. Heat a large skillet over medium high for about 3 minutes, add the olive oil and once the oil is shimmering add the shrimp in one even layer. Cook the shrimp on medium high heat for about 2 minutes per side, just until they turn bright pink and get a nice sear. Remove the shrimp from the pan and set aside.Return the same pan to medium heat and add in the butter. As the butter melts, scrape up any browned bits that the shrimp left on the bottom of the pan. Once the butter is melted add the minced garlic and cook for about 1 minute until fragrant. Add the red pepper flakes, lemon zest, lemon juice and about 1 Tbsp of the chopped parsley. Stir to combine and cook for another minute or so just to bring the flavors together. Add the cooked pasta to the sauce then all the shrimp and any juices that have accumulated while they sit. Toss everything together then add the pasta water and continue to mix so the sauce is coating the pasta and thickened slightly. Remove from the heat, toss in the rest of the chopped parsley and salt to taste. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaseafoodeasy Eleanor Debel
