I love seafood, period. I am a big fan of pasta. Years ago, I was asked to prepare Scampi and pasta for dinner. The following recipe is my final version of this classic dish. Enjoy.Ingredients
- ¾ lb. Linguini pasta
- 1 lb. Shrimp (21-25), shelled (no tails) and deveined
- 2 Cubes of Salted Butter
- 10 Cloves of Garlic, minced
- 1 Cup chopped Parsley
- White Wine, preferably Chardonnay
Procedure
- Prepare Linguini pasta according to package directions. Cook to almost al dante.
- Place butter, garlic and ½ cup of parsley in a saute pan and bring to a boil over medium-high heat. Once at boil, immediately turn off stove. Let msture stand for a minium of 30 minutes up to 6 hours.
- Warm a large serving platter in over or under a heating lamp.
- Bring butter mixture to simmer. Add shrimp and ¼ cup parsley. Stir to blend/ Add enough wine to just cover Shrimp.
- Add cooked Lingini pasta to pan
- Cover pasta with Shrimp and pan sauce
- Cook for an additional 1 minute
- Empty contents of pan onto heated platter. Add remaining ¼ cup parsley.
- Serve Immediately.
