Shrimp Scampi Con Linguine

Submitted by pjsilk

"This is a very basic scampi recipe, yet with HUGE flavor. Please feel free to add flavor to it. I've made this recipe for 10-15 years using what I had on hand and have never disappointed my family. This is my first posting because my family and friends rave about it."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 lb shell on jumbo shrimp (shells reserved)
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, crushed
• 1⁄2 cup butter (not margarine)
• 1 teaspoon dried tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon peel, grated
• 1 tablespoon a 1 type steak sauce
• 1 teaspoon Worcestershire sauce
• 1⁄2 teaspoon louisiana hot sauce
• 3 tablespoons dry vermouth
• 1 tablespoon dried parsley or 3 tablespoons fresh parsley
• 1⁄2 lb linguine (cooked al dente)

directions

1. Peel and devein shrimp reserving shells (shrimp stock).
2. In a small sauce pan add 1c water, 1 Tbl Old Bay, 1/4 tsp cayenne, 1tsp cajun seasoning, shrimp shells.Bring to a boil and reduce by half. Voila Shrimp stock! Now strain the shells and spices through a fine sieve and reserve the 1/2 c of tasty stock.
3. Saute onion in butter for 3-4 minutes Add garlic saute 2 minutes more stirring constantly.
4. Add tarragon and next 5 ingredients bringing to a boil and then deglaze the pan with dry vermouth. After 2 mins add Shrimp stock and boil 1 min longer.
5. Reduce heat to medium and add shrimp sauteing for 3 mins until shrimp just begin to turn pink.
6. Add cooked Linguine and parsley -- folding to coat evry last strand with the scampi sauce.
7. Serve hot with Garlic Toast and a Arrugala salad. Mangia.