Recently, out of the blue, we received fresh shrimp from our purveyor, a friend who knows how much I like shrimp. What shall I do with my unexpected present? I looked through my pantry and refrigerator to see what I had on hand. I had some dry linguini, plenty of butter, and white wine. Shrimp Scampi it is.
I wanted to make it so everyone had their own dish, and I thought this would be a great time to create the scampi with the linguini and serve it in ramekins. This way they could enjoy all the juices and deliciousness inside with the linguini without having to scoop the delectable liquid out of a baking pan to put on top of the pasta.
As I sautéed the shells, with the fragrance steaming up to my nose, I sent out a mental thank you to my friend. What a way to end the day, with everyone home for a change, a pleasant surprise of seafood, and another added surprise of a couple of guests for dinner. I just know this couple knew I had a great meal cooking. They could probably smell the garlic and shallots sautéing in the shrimp flavored butter.
The baked scampi came out perfectly. And with the fresh baked French bread broken into pieces to scoop up any remnants of the garlic butter, we were in taste bud heaven. All in all I say everyone had a relaxed, fun, and filling evening.
Individual Baked Shrimp Scampi with Linguini
By Dina Puleo
8-10 small individual servings (depending on the size of ramekins you are using)
12 oz. linguini
1 tablespoon oil
2 lbs. large shrimp
1 1/2 sticks of butter
5 garlic cloves, minced
2 large shallots, minced
1/3 cup white wine
¼ cup parsley, chopped
Juice of 2 lemons
¼ teaspoon red pepper flakes
Salt and pepper to taste
2 slices of bread
Preheat oven to 400 degrees
Bring a pot of water and oil to a boil. Add salt and linguini. Stir and cook until a couple of minutes from being done. Drain and set aside.
Peel and devein shrimp. Keep the shells. Chop shrimp, about 3-4 pieces each. Set aside.
In large skillet, over medium high heat, melt the butter. Add the shells and sauté for 2 minutes. Scoop out all the shells. Remove from heat and add the garlic and shallots. Stir, place pan back on heat, and cook until softened. Add white wine. Once liquid starts with the tiny bubbles add the shrimp. Sauté until just turning pink, about 3 minutes. Remove from heat and add parsley, lemon juice, red pepper, and linguini. Toss to combine. Salt and pepper to taste.
In small ramekins, add the shrimp/linguini mixture. Crumb the bread slices and sprinkle on top of linguini.
Bake for 8-10 minutes or until heated through and breadcrumbs are lightly browned.