We had this shrimp scampi with linguine for Valentine’s day dinner. It was fantastic! It even got better when paired with Chardonnay. Scampi dishes can be topped over pasta, like what I did for this recipe. It can also be served over or with garlic bread. Sometimes, scampis are simply topped with breadcrumbs.
I like this scampi recipe better because it has a little spice in it. I added Red pepper flakes into the recipe so that this scampi dish could have a little bit of kick to it. I was glad that it worked well. In addition, I prefer to have my dish with more sauce because it will be topped over pasta. For this reason, a generous amount of Moscato, which is a type of white wine with a fruity taste, and chicken broth were used. The combination was perfect. I got the exact taste that I expected.
Cooking Shrimp Scampi with Linguine
Start by preparing the pasta. Do this by following the cooking instructions on the package of the linguine. Once your pasta is done, set it aside and then make the scampi immediately, or you can also do both at the same time. I usually combine the oil and garlic in a pot before applying heat. I do this so that the garlic gets cooked gradually as the oil gets hotter. This prevents the garlic from getting burnt or overcooked.
Add the butter and let it melt totally, and then pour the Moscato and chicken broth into the pot. Let the liquid boil. You might be asking why there was chicken broth in this recipe, and why Moscato? Let me tell you the story behind it. I used to only use either white wine or any type of broth to make the sauce of scampi. However, I felt that it lacked something. After a while, I started using clam juice along with white wine such as Chardonnay or Pinot Grigio — and I thought that the taste was getting closer to where I wanted it to be (refer to this recipe of shrimp scampi). One day, I had this huge craving for shrimp scampi. However, the only wine that I had was Moscato. It was sitting inside the fridge partially consumed. We are not really fans of sweet and fruity wines, we try to have it once in a blue moon. So I tried to take the risk of using Moscato alone for the sauce, but it was too sweet for me. I thought of adding some chicken broth to balance the sweetness and enhance the flavor. To my surprise, it worked. The sweet fruity taste of Moscato blends well with chicken broth. In order to experience this, you will have to reduce the liquid into half so that the flavors will be bolder. It even gets better when shrimp are added along with the seasonings and the red pepper flakes.
Going back to the procedure, once the liquid reduces in half, add the shrimp, seasonings, parsley, and red pepper flakes and then continue to cook for a few minutes. You are now ready to top the scampi over the linguine pasta.
Panlasang Pinoy Recipes
I find this best served during dinner time with candle lights in a romantic setting, or not. Of course, you can have it anytime you please and anywhere you want.
Try this Shrimp Scampi with Linguine Recipe. Let me know what you think.
- 1 lb. linguine, cooked according to package instructions
- 1 lb. medium shrimp shelled and deveined
- 4 cloves garlic, crushed and minced
- 2 tablespoons olive oil
- 4 tablespoons butter
- ¾ cup Moscato
- 1 cup chicken broth
- Juice from 1 lemon
- 3 tablespoons parsley, minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- Combine olive oil and minced garlic in a pot. Heat the oil and then continue to cook until the moment that the garlic starts to turn light brown.
- Add the butter and let it melt.
- Pour the moscato, chicken broth, and lemon juice into the pot. Let boil. Cook until the liquid reduces to half.
- Add the shrimp, red pepper flakes, salt, parsley, and ground black pepper. Stir. Cover and then cook for 4 to 5 minutes.
- Arrange the linguine in a plate. Top with shrimp scampi.
- Serve. Share and enjoy!