Shrimp Scampi | Saveur

Purists might be aware that this Italian-American specialty isn’t actually scampi (Adriatic crayfish)—however as its identify guarantees, it truly is shrimp cooked scampi-style.

Yield: serves 6

Time:

half-hour

Substances

• 1 cup extra-virgin olive oil
• 2 lb. giant shrimp, peeled, deveined, and butterflied
• 1 cup all-purpose flour
• Kosher salt and freshly floor black pepper
• 1 lb. dry linguine
• 1½ cups dry white wine
• ½ cups hen inventory
• ¼ cups plus 1 Tbsp. contemporary lemon juice
• 1 tbsp. Worcestershire sauce
• 5 garlic cloves, finely chopped
• 8 tbsp. unsalted butter, cubed
• 2 tbsp. finely chopped parsley

Directions

1. To a big skillet set over medium-high warmth, add the oil. Whereas the oil heats, to a big bowl, add the shrimp and flour and toss to coat. When the oil is sizzling and shimmering, add sufficient shrimp to fill the pan with out crowding. Fry, turning as soon as, till golden, about 3 minutes. Utilizing a slotted spoon, switch to a paper towel-lined plate and season with salt. Repeat with the remaining shrimp and put aside. Discard the oil, wipe the skillet clear, and return it to the range.
2. Carry a big pot of generously salted water to a boil. Add the linguine and prepare dinner, stirring sometimes, till al dente, about 10 minutes. Drain, return the pasta to the pot, and canopy to maintain heat.
3. Whereas the pasta cooks, make the sauce: To the empty skillet, add the wine, inventory, lemon juice, Worcestershire, and garlic and switch the warmth to excessive. Prepare dinner till lowered by half, about 5 minutes. Whisk within the butter and season to style with salt and black pepper. Flip the warmth to medium, stir within the reserved shrimp, and prepare dinner till heated via, about 1 minute.
4. Pour the shrimp and sauce over the pasta, add the parsley, and use tongs to softly mix. Serve instantly.