Hello my pasta friends.
Pasta might be my last meal on Earth. It’s so…satisfying and comforting. Ugh, I love it. Believe it or not, my husband is not a huge pasta fan, which is odd since his name is Vincent Loizzo. However, Jessica Nelson (maiden name), looooves it.
Shrimp scampi is a classic Italian pasta dish, but I added some mozzarella balls because I like them, and I thought they would like pretty on the plate... and they do!
This recipe is simple and the sauce is full of rich and fresh flavors like garlic, butter, white wine, and lemon. Add some linguini and plump gulf shrimp and dig in. Don’t forget the mozzarella balls!
- 1 shallot, minced
- 3 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- 4 tablespoons unsalted butter, divided
- 4 tablespoons olive oil
- Fresh large shrimp, seasoned with salt and pepper (I used 6)
- Grape or cherry tomatoes (I used 12)
- 1 cup white wine
- 2 tablespoons parsley, chopped
- 1 tablespoon basil, chopped
- Juice from half a lemon
- Mozzarella balls
- Salt and pepper to taste (2 tablespoons for pasta water)
- 4 ounces linguine (half of a package. I used whole wheat.)
- Cook pasta according to directions on package. Before adding pasta to boiling water, add 2 tablespoons of salt.
- While pasta is cooking, melt 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Next add red pepper flakes, garlic and shallots. Sauté until shallots are translucent, about 3 minutes.
- Season shrimp with salt and pepper and add to the skillet. Cook until shrimp turns pink, about 1 minute on each side, remove the shrimp from the pan.
- Next add wine, lemon juice, tomatoes, 2 tablespoons butter and 1 tablespoon olive oil and simmer for 2 minutes. Taste and add more salt and pepper if necessary.
- Return shrimp to pan along with basil, parsley and linguine. Stir well and season again with more salt and pepper if necessary. Before serving add mozzarella balls.
For more of Jessica's recipes, visit stuckonsweet.com.
Photo Credit: Jessica Loizzo