LINGUINE WITH SHRIMP SCAMPI (Italian American, for four)
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¼ cup olive oil
1-1/2 pounds large shrimp (31 to 40 per pound) peeled, deveined, rinsed under cold water and patted dry with paper towels
4 large garlic cloves, peeled and forced through a garlic press
½ teaspoon dried hot red pepper flakes
½ cup dry white wine
1 teaspoon salt
½ teaspoon black pepper
5 tablespoons unsalted butter
¾ pound linguine
juice of 1 lemon
½ cup chopped fresh flat-leaf parsley
1 cup coarse bread crumbs, toasted (Melt 2 tablespoons butter in a 12” heavy skillet and toast breadcrumbs for about 5 minutes, until they are brown and crisp. Add salt and pepper to taste.)
- Bring a 6 to 8 quart pot of salted water to a boil.
- Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then sauté the shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove from heat.
- Cook pasta in boiling salted water until just tender (9 to 10 minutes from after the water returns to a boil). Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of the reserved pasta water if necessary to keep moist. Sprinkle with lemon juice, toss with breadcrumbs and serve immediately.