Recipe by Lvs2Cook
A spicy twist on scampi. You can use spaghetti or fettuccine in place of the linguine if you prefer. If you like lots of sauce, double it. The recipe comes from Southern Living.
Top Review by outwalker71
I cooked this tonight for my girlfriend and myself. She's not keen on hot stuff all of the time, so I cut out the spice. I added another Tbs of olive oil so that there would be enough to coat the angel hair that I used in the recipe. Gf felt like it needed a bit more butter for flavor.
Anyway, loved it. I think that this would go very well with Swai or Tilapia, too.
- 1⁄2 lb unpeeled medium raw shrimp
- 1 -2 tablespoon chopped chipotle chile in adobo
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1⁄4 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3⁄4 cup butter or 3⁄4 cup margarine, melted
- 1⁄2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 lb linguine, cooked
- 1⁄2 cup chopped fresh Italian parsley
- 1⁄2 cup shredded parmesan cheese
Directions See How It's Made
- Peel and devein shrimp.
- Saute peppers and garlic in hot oil in a large skillet over medium-high heat until thoroughly heated.
- Add shrimp, and cook, stirring constantly, 2 to 3 minutes or just until shrimp turn pink; remove shrimp, and set aside.
- Stir in white wine, mustard, and Worcestershire sauce; cook over high heat 3 to 4 minutes.
- Return shrimp to skillet and stir in butter, salt, and lemon juice; cook 1 to 2 minutes or until combined and thoroughly heated.
- Place pasta in a large serving dish; toss with shrimp mixture and parsley. Sprinkle with Parmesan cheese.