Sunday, November 11, 2012

recipe for scampi with linguini

I experimented with making a scampi with a creamy butter/wine sauce with a little zest--alot like the linguini with white clam sauce I had in Italy.  This was really delicious--but do taste for salt, I did add more at the end. Parmesan cheese is non-traditional, but a little does create a creaminess.

4 servings:
1 lb  raw, shelled, deveined large prawns (about 32)
8 oz. dry linguini
4 tbsp butter
4 tbsp extra virgin olive oil
2  shallots finely chopped
1 tbsp minced garlic 
1/2 cup dry white wine
½ cup pasta water, set aside
Red pepper flake—pinch
2 tbsp capers (optional)
Salt/freshly ground pepper to taste
2 tbsp freshly grated Parmesan cheese
Finely chopped Italian parsley

Cook linguine in salted water for 7 minutes.  Drain. Reserve 1/2 cup cooking water.

While pasta is cooking, in a large non-stick pan, saute shallots in 2 tablespoons of butter and 2 tablespoons olive oil.  Add prawns, white wine, garlic, salt and pepper, reducing the wine as prawns cook, about 2-3 minutes.  Add pasta, dash of red pepper flake, capers and Parmesan cheese tossing well.  Add the last two tablespoons of butter and olive oil and a little bit of pasta water if necessary—sauce should be loose and creamy.  Taste for more salt.

 Pour onto large pasta plate and garnish with parsley.