Creamy Shrimp Scampi
with Linguine

Creamy Shrimp Scampi with Linguine,

This is, indeed, a creamy shrimp scampi recipe, prepared with a garlic-lemon-butter white wine sauce. Pair linguine with shrimp scampi for a dinner entree or the shrimp can stand alone as an appetizer.

The only problem is the name. Scampi are actually small lobsters, an ingredient for which shrimp can be substituted. Pictured below, you can see that they look like a cross between shrimp and lobsters. But, alas, "scampi" has become popularly synonymous with a method of preparation, not the creature, and thus we can order "shrimp scampi" and pretty much get away with it.

Linguine with Shrimp Scampi

Fresh Scampi,nephrops norvegicus,

Read the instructions through before starting; there's a little bit of multi-tasking. 

1 pound large shrimp, (or scampi) peeled and deveined
1 1/2 cups milk, give or take
Salt and freshly ground pepper to taste
1/2 cup flour
Oil for frying
1 750 mil bottle of dry white wine
1 tablespoon minced garlic
2 tablespoons minced shallots
2 tablespoons freshly squeezed lemon juice
1 cup butter, (1 stick) room temperature
1/4 cup fresh parsley, chopped 

1 pound linguine
1/4 cup olive oil
4 tablespoons butter (1/2 stick)
Pinch of salt
3 cloves garlic, minced
1 cup chopped broccoli or zucchini, optional
1/4 cup fresh parsley, chopped 

Soak the shrimp in milk to cover for 15 minutes, then drain and dry with paper toweling. Salt and pepper the shrimp to taste, dredge in flour, and fry in 1/4 inch of hot oil until browned lightly, 1 to 2 minutes each side. Drain on paper toweling. Reserve the remaining flour. 

In a large skillet or large shallow pan, combine the wine, garlic and shallots. Bring to a boil and reduce the wine by half. Add the shrimp and continue cooking for 1 minute. Remove from the heat and sprinkle with 2 tablespoons of the reserved flour. Stir until smooth. Return the skillet to the heat, add the lemon juice and butter, and continue heating just until the butter melts. Keep warm. 

Start a large pot of salted water to boil for the pasta while the shrimp are soaking. Cook the linguine al dente and drain in a colander. Using the pasta pot, heat the olive oil, butter and salt. Add the garlic and broccoli or zucchini, and sauté until tender. Return the linguine to the pot with the chopped parsley and toss until well coated with oil. 

To serve:
The Creamy Shrimp Scampi recipe serves 6 to 8. To serve, place a portion of linguine on each plate and top with Scampi. There may be pasta left over, depending on how much sauce you can't resist. 

Coconut Shrimp

Shrimp Cocktail for a Crowd

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