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Recipe

SCAMPI PERSILLADE WITH LINGUINE

Serves: 4

Scampi are in fact tiny, lobster-like crustaceans with pale pink shells (also called langoustines). One traditional way of preparing them in Italy and France is to sauté them with olive oil, garlic, onion and white wine. In North America shrimp are often swapped for scampi.

Ingredients

  • 8 ounces linguine
    2 tablespoons unsalted butter
    1 pound scampi, peeled and deveined
    3 cloves garlic, minced
    1/4 teaspoon crushed red pepper flakes, or more, to taste
    1/4 cup white wine
    1/4 cup freshly squeezed lemon juice
    Kosher salt and freshly ground black pepper, to taste
    Zest of 1 lemon
    2 tablespoons chopped fresh parsley leaves
    1/4 cup freshly grated Parmesan

Preparation


  • 1.In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    2.Melt butter in a large skillet over medium high heat. Add scampi, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
    3.Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
    4.Serve immediately, garnished with Parmesan, if desired.
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Scampi persillade with linguine

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