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#CookClub recipe No. 7: Shrimp Scampi With Linguine

This week's #CookClub recipe is Shrimp Scampi With Linguine, a quick dish that can be made in a flash and still leave you plenty of time to hit the stores for holiday shopping.

Here's your language lesson for the day. Scampi is the plural of scampo, the Italian word for a small crustacean that swims in the Adriatic Sea, among other waters. It is alternately called a Dublin Bay prawn, Norway lobster or, if you're in France, a langoustine. It is sometimes compared to crawfish.

Like many recipes carried in the suitcases and memories of immigrants, scampi has been adapted to fit the ingredients available in a new world. Out with the scampo, in with the shrimp, plentiful here in plenty of sizes.

Once you've got the recipe down (and it won't take long), you'll find it incredibly improv-worthy.

Scallops? Sure. Chicken tenders? Why not, though they'll need to cook longer than the shrimp. Feta and capers and bread crumbs, oh my.

Two tips: Don't overcook the shrimp or they will get rubbery and don't skimp on the lemon and lemon zest. The citrus gives the dish the punch it needs.

Can't wait to see how the faithful #CookClub members tinker.

Join us online!

If you're participating in our online #CookClub, the key is to remember #CookClub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. Photos and comments for the Shrimp Scampi With Linguine are due by 6 p.m. Dec. 15. Some of the photos and comments will be printed in the Tampa Bay Times food section on Dec. 18.

As part of the #CookClub conversation, join us from 7 to 8 p.m. every Thursday for a #CookClub chat on Twitter.

It's been fun to see the different results through photos on Instagram and read comments from #CookClub.

Have questions? Direct them to @RoadEats on Twitter and tag them #CookClub or email

Shrimp Scampi With Linguine

1 pound uncooked, dried linguine

4 tablespoons butter, divided use

4 tablespoons extra-virgin olive oil, divided use, plus more for drizzling

1 large shallot, finely diced

5 cloves garlic, sliced

Pinch red pepper flakes, optional

20 large shrimp, about 1 pound, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

Zest of 1 lemon

1/4 cup finely chopped parsley leaves

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 linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice to skillet and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the lemon zest, parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Serves 4.

Source: Adapted from a recipe by Tyler Florence, Food Network

#CookClub recipe No. 7: Shrimp Scampi With Linguine 12/02/13 [Last modified: Wednesday, December 11, 2013 1:21pm]
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© 2017 Tampa Bay Times


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