Shrimp Scampi with Linguine
Juicy shrimp in a garlic butter, white wine and lemon sauce, tossed with linguine and parsley.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Shrimp scampi is an Italian American restaurant favorite that is quick enough for a weeknight: shrimp cooked in butter with plenty of garlic, a splash of white wine and lemon, then tossed with linguine so every strand gets a glossy coat of sauce. Red pepper flakes add a gentle warmth.
The Thermomix® TM7™ chops the parsley and garlic, cooks the garlic butter sauce and then the shrimp on reverse at soft speed, so they stay whole and tender. The linguine boils in a pot on the stove at the same time, and dinner is on the table in about 35 minutes.
Made in the Thermomix® TM7™
Shrimp Scampi with Linguine
Makes: 4 servings
- Prep15 min
- Cook20 min
- Total35 min
- Serves4
Ingredients
For the pasta
For the scampi
To serve
Instructions
- Bring a large pot of well salted water to a boil on the stove for the linguine.
- Place the parsley in the dry mixing bowl and chop 3 sec/speed 7. Transfer to a small bowl and set aside.
- Place the garlic in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides, add the oil, 60 g of butter and the red pepper flakes and sauté 3 min/120°C (250°F)/speed 1, until the garlic smells sweet but has not browned.
- Add the wine, lemon juice, salt and pepper. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 4 min/100°C (212°F)/speed 1 so the wine reduces a little. Meanwhile, cook the linguine in the pot until al dente.
- Add the shrimp and cook 4 min/100°C (212°F)/reverse/speed soft, until pink and opaque. If a few are still gray, cook 1 min/100°C (212°F)/reverse/speed soft more.
- Reserve 120 g (1/2 cup) of the pasta water and drain the linguine. Return it to the pot off the heat, pour in the shrimp and sauce, and add the remaining butter, the lemon zest and half the parsley.
- Toss with tongs until the butter melts and the pasta looks glossy, adding a splash of the pasta water if it seems dry. Serve right away with the rest of the parsley, a pinch of red pepper flakes and lemon wedges.
Tips
- No wine? Use chicken broth with 1 extra tablespoon of lemon juice.
- Frozen shrimp work well: thaw them overnight in the fridge, or in a colander under cold running water, and pat them dry before cooking.
- Scampi is best right away. Leftovers keep 2 days in the fridge; warm them gently in a skillet with a splash of water so the shrimp do not toughen.
