Learn to cook this Classic Italian dish by heart if you're looking for a fancy dinner that's inexpensive and thrown together in less than 10 minutes. Take it to another level when you use our delicious (somewhere between shrimp and lobster) Scampi tails flavourful and rich, and delightful.
1 pound linguine
1/2 cup unsalted butter
1/4 cup extra-virgin olive oil
4 minced garlic cloves
1 pound raw scampi, peeled and deveined
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
Salt and black pepper
Chopped fresh parsley
Cook linguine according to package instructions to just before al dente stage, you wan tot finish it off at the end. Reserve ½ cup of pasta water.
In a large skillet, melt butter and olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add scampi and red pepper flakes, and cook for 2-3 minutes until scampi turn pink. Add white wine and lemon juice, and season with salt and black pepper to taste. Cook for 2-3 minutes until the sauce thickens slightly, and the scampi is cooked through. Remove scampi from pan, and set aside.
Add cooked linguine and reserved pasta water to pan and toss until silky and sauce clings to pasta. Add scampi back in toss again and serve hot, garnished with chopped parsley. Enjoy!
Note: You can also substitute scampi for our New Zealand Greenshell Mussels, or peeled, and deveined shrimp.