Linguini + Shrimp Scampi

Photo Mar 13, 2 54 45 PM

I love being home. Everything is just so much more comfortable. My queen size bed, the fresh non-polluted air, and the fact that I can cook anything I want, whenever I want without having to carry anything to the lobby or downstairs to make. I’m only here for 5 days though, so I’ll be making the most of my kitchen. To start it off, I made lunch! Well, it was either a “linner” or a “dunch” cause I woke up at 1 and then started making it. Whatever the correct terminology is, I had been wanting to make linguini and shrimp scampi for quite some time. I love shrimp, I love pasta, so why not?

Photo Mar 13, 3 01 22 PM

When I went to buy the shrimp, I knew that I didn’t want a whole pound because I was just feeding myself, and if I bought a whole pound I might as well be going to Boiling Crab. I asked for just 6 pieces of shrimp, and I guess not a lot of people as for pieces as the guy behind the counter looked at me really weird. Oh well, 6 pieces came out to around $2 and in the end, was just the amount I needed.

Photo Mar 13, 3 02 54 PM

For my scampi recipe, I looked and used a base model but I tweeked all of the amounts for each ingredient. I like my shrimp to be more garlicky, so I added more garlic. Less butter to make it less fattening but I upped the olive oil amount to make up for the loss of the moisture. It’s all up to you and your own preference!

Photo Mar 13, 2 58 41 PM

Linguini + Shrimp Scampi

makes one extremely large, or two normal sized serving

Small handful of linguini noodles

2 Tbsp olive oil

6 garlic cloves

1 can white clam sauce, use the juice only

1/2 tsp salt

1/2 tsp black pepper

6 pieces of jumbo shrimp, peeled and deveined

2 Tbsp butter

juice of 1/2 a lemon

1/2 c chopped parsley

In a large pot, boil water. Add salt for flavor, and cook linguini until fully done. Drain and set aside.

In a large skillet, heat olive oil. Add in garlic until cooked. Add in white clam sauce, salt and pepper until it comes to a boil.

Add in shrimp and cover, letting the steam cook the shrimp. Once it is pink and fully cooked, remove into a clean bowl, cover with a towel and set aside.

Add in the butter and lemon juice. Let it roll to a boil until it has been reduced. Remove from heat. Add in the parsley, cooked linguini, and shrimp. Mix into the mixture until it is completely coated. Garnish with some more fresh parsley and enjoy!

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