{"id":271,"date":"2018-05-16T20:50:09","date_gmt":"2018-05-16T20:50:09","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=271"},"modified":"2018-07-03T23:01:51","modified_gmt":"2018-07-03T23:01:51","slug":"shrimp-scampi-with-linguine","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/05\/shrimp-scampi-with-linguine\/","title":{"rendered":"Shrimp Scampi with Linguine"},"content":{"rendered":"

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James first made some garlicky, buttery shrimp about a few months ago, just to go with some leftovers we had, and my first thought was, why don\u2019t we eat this all the time?? And why don\u2019t we eat this on a huge mound of pasta, with some bright green spinach to welcome spring and brightness and sunshine and feeling like we\u2019re on the coast of Spain even though we\u2019re stuck in Chicago, where spring is still sort of playing hard to get in MAY, and all of my anticipatory summer clothes sit collecting dust in my closet\u2026<\/p>\n

Luckily, James and I are going to Bermuda next week, which is a good substitute for a Spanish coast I think (bring on the rompers!), and so in preparation, I brought out the bright spring shrimp scampi! I used a recipe from the New York Times (yes, Melissa Clark. I promise I don\u2019t get all my recipes from Melissa Clark, but \u2013 come on \u2013 just look at her pics<\/a>!) Shrimp scampi is so easy, but after reading the readers\u2019 comments and doing some additional research<\/a>, I added a fussier step of simmering the shrimp shells in wine for about 5 minutes for more flavor.<\/p>\n

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And – you guys – I couldn’t believe how easy shrimp stock was to make. I’ve never done it before, so I didn’t know exactly what I was doing, as you can see from the pictures and the note at the bottom. But basically, you just simmer the shells in wine for five minutes, and you’re left with a fragrant, rich, undeniably seafood-y wine. Not good for drinking, but great for seafood dishes!<\/p>\n

\"The <\/a>
The secret to amazing scampi? Shrimp shells! They may look ugly, but they contain lots of flavor! <\/div> <\/div> <\/div>
\"Too <\/a>
Too many shrimp shells (see note at bottom). You don’t need this many! <\/div> <\/div> <\/div>
\"Simmering <\/a>
Simmering little bubbles <\/div> <\/div> <\/div> <\/div> <\/div>\n
\"Shrimp <\/a>
Shrimp shells turning pink after simmering <\/div> <\/div> <\/div>
\"Strained <\/a>
Strained – the wine will turn from a pale yellow color to a deeper, richer yellow thanks to the shells <\/div> <\/div> <\/div> <\/div> <\/div>\n

Anyway, I also upped all the sauce ingredients because some people complained of not enough sauce, and nobody wants that. We served it with linguine (I bet it\u2019s also amazing with crusty French bread), and I added some pasta water<\/a> at the end to thicken and bind the sauce to the pasta even more.<\/p>\n

\"Garlic <\/a>
Garlic and red pepper sizzling in olive oil and butter <\/div> <\/div> <\/div>
\"After <\/a>
After adding the shrimp-rich wine <\/div> <\/div> <\/div>
\"Adding <\/a>
Adding the shrimp <\/div> <\/div> <\/div> <\/div> <\/div>\n

We had this with that bright green spinach, sipping the leftover wine, and dreaming of sunny days and balmy nights. Bermuda can\u2019t come soon enough!<\/p>\n

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Servings<\/th>Fuss Factor<\/th>Total Time<\/th>Prep Time<\/th>Cook Time<\/th>\n<\/tr>\n<\/thead>\n
5-6<\/td>1<\/td>20-35 minutes<\/td>10-15 minutes<\/td>10-20 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n
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Shrimp Scampi with Linguine<\/h2>\n\t
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Source: The New York Times<\/a><\/p>\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t
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