Shrimp Scampi
Tyler Florence’ second #Twtlish class; maybe I should rethink my intent here; so far have sort of made the suggested recipe, always opting for something a bit different using ingredients I have on hand!
Ingredients
2 lb linguini, fresh (or dried)
2 pound shrimp, peeled and deveined
4 tablespoons butter
1 cup all purpose flour, seasoned with salt and pepper
Extra virgin olive oil
4 cloves garlic, finely sliced
Pinch dried red pepper flakes
1 cup dry white wine
4 cups cherry tomatoes
Juice of 1 lemon
1/2 cup fresh basil leaves, finely sliced julienned
1/4 cup fresh parsley leaves, finely sliced julienned
Kosher salt and freshly ground black pepper
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates.
NOTE: I did not have linguini but used angel hair pasta and it was perfect!
When the water returns to a boil, cook for about 6 to 8 minutes (for linguini, less for angel hair) or until the pasta is not quite done. Drain the pasta and set aside.
Place cherry tomatoes on a roasting tray and drizzle with olive oil and season with salt and pepper. Place in a pre-heated 375 degree oven and roast until just bursting – about 7-10 minutes. Remove from oven and set aside.
NOTE: I had a bunch of regular tomatoes and no cherry ones, so cut them into 1 inch pieces and followed directions except I roasted for 20 minutes.
Finely slice garlic. Peel and de-vein shrimp.
In a large flat dish add flour and season well with salt and pepper. Toss shrimp in the seasoned flour while you heat 4 tablespoons of oil in a large skillet over medium heat.
Toast garlic in hot oil until golden brown then using a slotted spoon remove from the pan and drain on a paper towel. Now turn the heat up to high and once smoking add coated shrimp to the pan. Do not stir too much as you want the shrimp to have good contact time with the bottom of the pan.
Once golden remove the shrimp from the pan and set aside.
Fold shrimp back into the pan and add chile flakes, sliced basil, wine, lemon and chile. Toss well to coat everything evenly.
Place cooked linguine in a large dish and pour over the shrimp scampi. Cover with roasted cherry tomatoes and sprinkle with cooked garlic flakes and parsley.
NOTE: OK, didn’t have parsley…but I garnished with Cilantro because I think it needed the green touch. Truth is, I liked it, but it’s up to your taste!
Decided to make this after being sick all week; and my head acted like it. Took some photos and served it and…sort of not what I expected. Could it have been the tomatoes I forgot about and the garnish? Maybe? Thankfully no one had eaten so it all went back on the dish and was finished correctly. Amazing the difference!
Recipe by Tyler Florence for #Twtlish
