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Mansfield Magazine

From the Recipe Box: Cafe Sicilia's Shrimp Scampi

Jul 08, 2015 03:48PM ● By Kevin

Shrimp Scampi - serves 3 to 4

Submitted by Cafe Sicilia


3/4 pound linguine pasta

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 tablespoons extra virgin olive oil, plus extra for drizzling

2 shallots, finely diced

1 1/2 tablespoons  garlic, minced

1/2 cup dry white wine

zest of half a lemon

Juice of one lemon

pinch of red pepper  flakes

kosher salt and freshly ground black pepper to taste

1/3 cup chopped fresh parsley


Cook the pasta according to package instructions. Remember to salt the water generously!

Drain the pasta but reserve about  1/2 cup of pasta water.

Meanwhile, in a large skillet, heat 2 tablespoons  olive oil, add 2 tablespoons butter to the oil. Sauté the shallots, garlic and red pepper flakes until translucent.  Season the shrimp with salt and pepper. Add them to the pan, cook until the shrimp turn pink (about  3 minutes depending on the size of the shrimp). Be careful not to overcook the shrimp! Remove the shrimp from the pan and keep warm. Deglaze the pan with the wine and lemon juice. Add the remaining EVOO and butter to the pan. Once the butter has melted add the cooked pasta, shrimp, lemon zest  and parsley. If the pasta is too dry add the reserved pasta water to the pan a little at a time until the right amount of sauce is achieved. Check the seasoning. Drizzle over a little more  EVOO and serve immediately.

Buon Appetito!

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