Shrimp Scampi with Linguini

Please note that this recipe is not AIP/Paleo. However, I’m looking forward to changing the recipe to make it compliant soon.

This isn’t a ground-breaking recipe. It’s actually pretty common and it’s been around forever. I haven’t had it in a very long time and forgot how good it is.

I remember loving this dish as a kid. We used to get frozen shrimp that had the butter and spices frozen right along with it. All we had to do was add the shrimp to a pan, let the butter melt and cook the shrimp then toss it with the pasta. It was super simple when it was semi prepared. For some reason I thought that making it from scratch would be complicated. However, I was pleasantly surprised that it’s not hard to make at all. If you can chop, sauté, and boil water then you can make this dish. It’s sure to impress as well.

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Shrimp Scampi with Linguini

Light, delicious and classic Shrimp Scampi Linguini.

Course: Pasta

Servings: 4

Author: Beth Chen

Ingredients

• ▢ 1 pound Linguini
• ▢ 4 tablespoons Butter
• ▢ 4 tablespoons Extra Virgin Olive Oil plus more for drizzling
• ▢ 3 Shallots finely diced
• ▢ 4 Garlic cloves minced
• ▢ Pinch Red Pepper Flakes
• ▢ 1 pound Shrimp peeled and deveined
• ▢ Salt and Ground Black Pepper
• ▢ 1/2 cup Chicken Broth
• ▢ splash of Dry Vermouth
• ▢ 1/4 cup Parsley Leaves chopped
• ▢ 1/4 cup Basil chopped
• ▢ Salt and Ground Black Pepper
• ▢ Lemon Wedges to serve

Instructions

• Cook the pasta according to the instructions.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
• Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.
• Season the shrimp with salt and pepper then add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
• Remove the shrimp from the pan and set aside but keep them warm.
• Add the chicken broth and vermouth to the pan and bring to a boil.
• Add 2 tablespoons butter and 2 tablespoons oil to the pan.
• When the butter has melted, return the shrimp to the pan along with the parsley, basil and cooked pasta.
• Stir well and season with salt and pepper, to taste.
• Drizzle over a bit more olive oil and serve immediately with lemon wedges.