Shrimp Scampi over Linguine
By: Kecia’s Flavor Breakthrough!
November 16, 2013
- 1 Tbls. Olive oil
- 1 Tbls. Kosher or sea salt
- 6 Oz. uncooked linguine pasta
- ¼ cup olive oil
- ¼ cup finely diced sweet onion
- 4 cloves garlic minced
- 2 tsps parsley
- ½ cup dry white wine
- 2 Tbls butter
- 1 tsp oregano
- 10 to 12 large shrimp, peeled and deveined
- Juice from ½ a fresh lemon
- Salt and pepper to taste
- ¼ cup shredded Parmesan cheese
In large pot put water, salt and olive oil in, bring to boil add linguine and cook per directions.
In deep skillet heat olive oil over medium heat, add onion and saute until it becomes soft, add garlic, parsley, heat until it becomes fragrant, add wine and heat an additional minute, add butter and oregano.
Let butter melt then toss in shrimp and stir, cook just for about a 5 minutes until they turn pink and cook through. Not to long this makes the shrimp chewy.
Squeeze lemon juice in and add zest, stir add cooked pasta and stir and cook for another minute.
Add salt and pepper to taste, remove from heat. Plate the pasta and top with fresh Parmesan.