1 lb raw unpeeled shrimp
1 lemon
3 scallions
1/2 cup chardonnay wine
1 tsp salt
2 Tbsp minced garlic
2 cups chicken stock
1 lb linguine
1 Tbsp vegetable oil
2 Tbsp butter
1 cup pasta water
- In a medium pot heat the chicken stock on low.
- Mince scallions keeping white and green parts separate.
- Zest and juice lemon into a small bowl.
- Get your shrimp ready. Peel off shell and twist off the tail. Add the shells to the chicken stock sort of marinating and adding more flavor, discarding tails. Finish getting shrimp ready by removing the black vein in the back of the shrimp by using a pairing knife or wiping it with a paper towel. Set Shrimp aside.
- Bring a large pot of water to a boil, generously salt. Cook Linguine as per package directions, except undercook by 1-2 minutes. Once pasta is done, take a cup of pasta water and add to chicken stock and shrimp shells. Set pasta aside.
- In a large frying pan add oil and white parts of scallions and saute for 2 minutes over medium. Stir in minced garlic, lemon zest and lemon juice. Saute for another minute. Stir in white wine, butter salt and raw shrimp saute for one minute turning shrimp over as they begin to turn pink.
- Strain shrimp shells out of stock and discard. Add stock to the large frying pan and toss in the linguine and turn off heat.
- Serve shrimp and pasta in a bowl with sauce drizzle over it with a garnish of green scallions.
I have always made this version of shrimp scampi but never wrote it down. My friend Brenda wanted the recipe and also to learn a little more about processing raw shrimp. So we made an afternoon of it. She did great helping me narrow it down to this recipe and of course we shared a “little” wine and lots of laughs. If you want to make this easier you can. Just buy precooked shrimp and add at the very last minute just to warm. Also you don’t have to add the shrimp shells to the stock, this does add more flavor but can be skipped.
Enjoy!
Angie
You can find more Shrimp tips here; Shrimp 101-Easy Tips For Buying, Preparing & Cooking!
