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–+ servings

Shrimpy Shrimpy Scamp Scamp Recipe

La Faguette
This Shrimp Scampi recipe will flood your basement.
5 from 3 votes
Tried this recipe?Tag @la_faguette_ on Instagram!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 2 people

Ingredients
  

FOR THE MARINADE!

  • 1 pound shrimp, raw/shelled/rinsed
  • 2 tsp garlic, minced
  • 1 Tbsp basil, finely chopped
  • 1 Tbsp mint, finely chopped
  • olive oil, a splash
  • crushed red pepper, to your tolerance
  • kosher salt, a healthy pinch
  • black pepper, to your liking

FOR THE SAUCE!

  • 8-9 ounces linguine
  • 2½ Tbsp shallot, minced
  • 1 Tbsp garlic, minced
  • ½ tsp crushed red pepper
  • 1 cup dry white wine...I'm a Pinot Grigio girl, myself.
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 5 Tbsp unsalted butter, cold, cut into 1 Tbsp segments. Hold in freezer until needed!

TOPS!

  • all the grated parmesan (the kind that looks like sand!!!)
  • 2 Tbsp basil, chopped (preferably chiffonade*)

Instructions
 

FOR THE MARINADE!

  • Pat-dry shrimp with paper towel. Combine all ingredients for marinating your shrimp. Mix well and set in fridge.
  • Over high heat, place a large pot of well-salted water. As you wait for it to boil, start building your sauce.

FOR THE SAUCE!

  • Place a large pan over medium heat with a tablespoon of olive oil. Oil is ready when it's thinned and shimmering.
  • Add shallot, garlic, and crushed red pepper to oil with a pinch of salt and sauté until fragrant and translucent, a couple minutes. Personally, I'd wear this scent as a perfume.
  • Add wine, lemon juice, and lemon zest to same pan and bring to a boil, then reduce to a bubbling simmer, tasting after a few minutes. There should be little to no taste of alcohol - that's when you know it's ready!
    Turn off heat.
  • Water should be at a boil now. Cook pasta 1 MINUTE LESS THAN INSTRUCTIONS until al dente; it will cook more in the sauce.
  • When the pasta is almost done cooking (like there're 30 seconds left), turn the heat on under the sauce to a medium-high flame, just under the highest setting.

OH, THE CLIMAX!

  • Drain pasta (do not rinse!) and add it to wine sauce.
    Toss in frozen butter. Stir CONSTANTLY! I like to stir 10 seconds on heat, 10 seconds off heat, until butter is fully incorporated. You should have a nice, velvety sauce.
  • Add shrimp to pasta, stirring constantly like I had said, until they turn a peachy color and are no longer translucent. As soon as the shrimps are done cooking, immediately take your pan off the heat. Taste for seasoning and adjust as needed.
    It's always best to cut a shrimpie open to make sure she's cooked all the way through.
  • Pour into serving bowl/platter or onto individual plates, and garnish with ALL THE PARM and the remaining basil!
  • You son-of-a-bitch, you've done it!

Notes

JUST THE TIPS!
1.)Set up your 'mise en place.' This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it's time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) *Chiffonade: place the leaves one on top of the other. Roll it into a joint-like structure. Chop thinly perpendicular to the joint, starting at the tip and moving toward your fingers. 
3.) Fresh pasta from scratch or from the refrigerated section is so good for this recipe! 
69.) OMG DID YOU MAKE THIS?!? 
Tag @la_faguette_ on IG and hashtag it #lafaguette !
Keyword italian, italian pasta recipes, pasta, scampi, seafood pasta, shrimp, shrimp scampi
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