Bret's Mediterranean Seafood and Pasta
This started out as a shrimp scampi recipe. It has since morphed into just a great seafood sauce with which you can use any shellfish you like. I have used shrimp, small lobster and scallops.
Bret's Mediterranean Seafood and Pasta
This started out as a shrimp scampi recipe. It has since morphed into just a great seafood sauce with which you can use any shellfish you like. I have used shrimp, small lobster and scallops.
Cooking Instructions
- 1
In a large pot, fill to 3/4 with water. Add 1 Tbsp. salt. Bring to a boil.
- 2
Add spaghetti/linguini and boil until al dente per the instructions.
- 3
In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
- 4
Sauté the shallots, garlic, and red pepper flakes (if using, just a couple of shakes) until the shallots are translucent, about 3 to 4 minutes.
- 5
Season the shrimp with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
- 6
Remove the shrimp from the pan; set aside in a bowl. Keep warm if possible. Not a big deal.
- 7
Add wine and lemon juice and bring to a boil. Reduce down by 1/2.
- 8
Add the remaining 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
- 9
Sprinkle with Parmesan cheese. Serve in large bowls.
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