Kickin’ Skillet Scampi with Linguine
Prep Time : 20 mins | Cook Time : 10 mins | Servings : 4
Scampi is so easy. They take simply a little prep time with the shrimp but, from there, combine intense flavors into an easy, one-skillet meal. From stove to table, this takes about 30 minutes.
- Kosher salt
- 1 ½ pounds linguine
- 5 tablespoons good-quality extra-virgin olive oil
- 6 tablespoons unsalted butter
- 3 tablespoons minced fresh garlic (about 8 or 9 cloves)
- 2 pounds large shrimp, peeled and deveined
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon hot red pepper flakes
- ¼ cup fresh flat-leaf parsley
- ¼ cup freshly squeezed lemon juice
- ¼ cup freshly grated Parmesan cheese
- Bring to a boil a large pot of water seasoned with 1 tablespoon of kosher salt, add the linguine, and cook until al dente, 7 to 10 minutes.
- Drain, run under cool water, drain again, place the linguine back in the pot and toss 1 tablespoon olive oil. Set aside, keeping warm.
- Melt the butter with the remaining olive oil in a 10” to 13” well seasoned Lodge cast iron skillet over medium-high heat. Add the garlic and sauté for 3 minutes, being careful not to burn.
- Add the shrimp, 1 teaspoon of kosher salt, and the pepper; sauté until the shrimp begin to turn pink, 5 to 7 minutes. Remove from the heat and toss with red pepper flakes, parsley, lemon juice, and Parmesan cheese.
- Pour the shrimp mixture over the cooked linguine, tossing to combine, and serve immediately.
Excerpted From Cast Iron Cooking By Dwayne Ridgeway - Quarry Books