English30 min
Shrimp scampi
Shrimp in garlic butter and lemon, tossed with linguine. Four plates.
Keeps: Fridge 2d · Don't freeze. Eat cooked fish within 2 days. Don't refreeze it after it has been thawed.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
580
Calories
2,322 kcal in this batch
Protein
39.1 g
Fat
17.5 g
Carbs
68.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
lemon
Lime · 1:1. Same acid, a different perfume.
Vinegar · half as much. Add it at the end. It is sharper than lemon.
Method
- 1
Boil the linguine in well salted water until it is just tender. Save a cup of the pasta water. Drain the pasta.
- 2
Pat the shrimp dry. Pepper them. Use a pinch of the salt.
- 3
Heat the oil and 1 tablespoon of the butter in a wide skillet. Add the shrimp in one layer.
- 4
Cook until they turn pink, about 1 minute a side. Take them out.
- 5
Add the garlic to the same pan. Cook 30 seconds. Do not let it brown.
- 6
Pour in the broth and the juice of the lemon. Let it bubble and reduce by about half, about 2 minutes. Stir in the rest of the butter.
- 7
Return the shrimp and the linguine. Toss with a splash of pasta water if it looks dry. Scatter the parsley.
Cook's notes
Shrimp go from perfect to rubber in about a minute. Take them out when they turn pink and curl. A dry white wine is the old sauce. A quarter cup of it can stand in for the broth if you have a bottle open. Do not brown the garlic.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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