The ingredients are basic and the cooking time is relatively short. It takes longer to prep actually. So do all your chopping and assemble your ingredients before you fire up that pan. And one more thing, this time instead of using the usual parsley, I used cilantro and green onions for a different spin on the traditional shrimp scampi.
Cilantro Shrimp Scampi
ingredients: (serves 2-4)
1 lb raw shrimp, peeled and devained (I used frozen raw shrimp. Defrost it first if you have time)
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
1/2 cup dry white wine, like chardonnay or sauvignon blanc
2 tablespoons fresh cilantro, chopped
2 tablespoons scallions, chopped
juice of half a lemon
1/3 cup parmesan cheese
3/4 lb linguine
salt and pepper to taste
Note: You may substitute 2 tablespoons chopped parsley for the cilantro and scallions for a more classic approach.
Boil water and cook pasta to al dente according to package directions. Reserve 1 cup of pasta water.
Pour in wine to the pan and boil, scrapping the bottom of the pan. Add lemon juice and boil for a couple of minutes to reduce the liquid a little bit.