{"id":1269,"date":"2018-04-27T07:00:51","date_gmt":"2018-04-27T07:00:51","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=1269"},"modified":"2019-03-23T18:41:50","modified_gmt":"2019-03-23T18:41:50","slug":"shrimp-scampi-linguini","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/shrimp-scampi-linguini\/","title":{"rendered":"Shrimp Scampi with Linguini"},"content":{"rendered":"

\"Shrimp<\/p>\n

Even on a busy weeknight, it\u2019s easy to enjoy this restaurant quality spicy, shrimp scampi with linguini. This recipe seriously tastes like fine dining, minus the big bill at the end.<\/p>\n

Shrimp scampi is a culinary creation that Italian immigrant cooks adapted with North American ingredients. \u201cScampi\u201d is the Italian word for \u201cprawns\u201d which are actually small lobster common in Italy. Prawns are similar to shrimp in both look and taste but are much larger. They can be used interchangeably.<\/p>\n

The most popular way for Italians to cook scampi (prawns) would be in a garlic lemon sauce. This is how the term \u201cshrimp scampi\u201d was adopted when the prawns were replaced with shrimp and cooked in a garlic, lemon and wine sauce. Typically the shrimp is served tossed with pasta, but sometimes over rice or even just with crusty bread.<\/p>\n

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Growing up in a traditional Italian family, shrimp scampi was always a popular meal on Friday nights. Fridays were market day (since it was payday) and that included a visit to the local fishmonger. It was a quick and easy meal for my mother to whip up with the fresh shrimp she picked up that day. The shrimp scampi would be garnished with cheese shavings from a chunk of imported Italian Parmesan cheese that came fresh from the Italian grocer. None of that fake powdery white cheese stuff ever existed in our house!<\/p>\n

\"Shrimp<\/p>\n

Now with my own family, we\u2019ll take this dish any day of the week! I typically keep a bag of frozen shrimp in my freezer and the rest of the ingredients are common pantry ingredients that I typically have on hand. That means even if company calls unexpectedly, I can be ready for a quick delicious meal. It\u2019s perfectly acceptable to serve the shrimp scampi right out of the skillet it\u2019s made it! Hooray, less to clean up!<\/p>\n

If you can find peeled uncooked shrimp with tails removed, they\u2019re ideal for this recipe, otherwise, peel and remove the tails yourself. Either way, thaw the shrimp first; in the refrigerator overnight, or in cold water for 30 \u2013 45 minutes before preparing the meal.<\/p>\n

Get the water boiling and begin cooking the pasta before you get started as once you start cooking the shrimp the process goes fast!<\/p>\n

This great tasting shrimp scampi comes together quickly and delivers a punch of fresh taste! It\u2019s guaranteed to be a big hit!<\/p>\n

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Shrimp Scampi with Linguini<\/h2>\n\t
\n\t\tQuick & easy shrimp scampi made with shrimp saut\u00e9ed in butter, garlic, wine and lemon juice and served over linguini. \t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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