Shrimp Scampi with Linguine

The other night, Moe and I had another couple over for dinner.   I love dinner parties as they are so much cheaper than a night out on the town, AND often times is a much more relaxed atmosphere where you can let the dogs play and enjoy a nice glass of wine.  Most people think it is tons of work; however, I rarely get stressed about it. I think its because I feel blessed that Moe plays a very active role when we entertain.  Not only does he help get everything ready including setting the table, but we tackle clean up together.  This makes a world of a difference as you can throw the dishes in the sink while the guests are there and know that you won't be spending four hours cleaning up the kitchen once everyone leaves.  Last night as we were putting the dishes away, I looked at Matt and thought how happy I was to be married to him.  I feel like I take for granted the time we spend together so last night was one of the moments that I reminded myself how lucky I am to have him as part of my life. 

Shrimp Scampi with Linguine
Serves: 4-5
Source:  The Food Network - Tyler Florence
(http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe2/index.html)

1 pound linguine (or angel hair pasta)

4 tablespoons butter  (unsalted)

4 tablespoons extra virgin olive oil, plus more for drizzling

1 large shallot, finely diced

5 cloves garlic, sliced

Pinch red pepper flakes, optional

20 large shrimp, about 1 pound, peeled and deveined, tail on

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

1 lemon, juiced

1/4 cup finely chopped parsley leaves

Brine shrimp for 20-30 minutes.  Set aside in a strainer and place ice cubes on top to keep chilled until ready to cook shrimp. 

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

 Notes:  It is important to brine the shrimp to create the "pop" feeling when you bit into it.  I had never done this before, but decided to give it a try with the shrimp scampi.  It made a world of a difference!  I was worried that soaking the shrimp in salt water would leave the shrimp with a salty flavor.  However, this was not the case at all.  I strongly recommend it!

Directions for brining shrimp:  Dissolve 3 tablespoons of salt in about 1 gallon of cold water.  Soak for 20-30 minutes if peeled shrimp and 40-50 minutes for unpeeled shrimp.  Remove shrimp and rinse with cold water.  Pack with ice until ready to use.

- Miss J