I am a huge seafood fan. Always have been always will be. I think this has a lot to do with my upbringing. Both of my parents love seafood and had me eating it as well at a very young age. They said the first time I tried sushi I was two years old and I loved it. I still do to this day.
However, these days I rarely actually get to eat it. My husband is a meat and potatoes kind of guy and hates all seafood. What a shame, right? So anytime we go out to eat I often try to get my seafood quota in.
One of my favorite meals is Scrimp Scampi. I especially love it from The Cheesecake Factory but we maybe only go there once a year. It's only a special occasion restaurant for us. Since we barely ever go there and I was craving shrimp scampi I decided to make homemade Linguine With Shrimp Scampi Sauce. While my husband won't touch this I have made a seafood lover out of my son. I had to create a seafood buddy! He even loves sushi!! It's amazing how much we are alike sometimes. He even has my attitude.
This recipe is very versatile. You can make this recipe healthier by using zucchini noodles instead of pasta or you can half this recipe if you think 8 servings is too much. Personally, I love leftover pasta. I made a huge batch so we could have leftovers and give us something easy to heat up after sports. My son has practices or games pretty much every day of the week. This makes cooking difficult when we get home so late but heating this up is a cinch. Plus with it taking less than 30 minutes to make I can even whip it together on those busy nights fresh if I want.
Cooking the linguine takes almost half of the time so if you prepped the pasta in advance it would be even quicker. To drain my pasta I use a collapsible colander by Simpler Life. It's an awesome strainer. I love that you can open it to several different sizes – 2 or 3 quarts making draining anything from pasta to vegetables or fruits super easy. It's non-stick and dishwasher safe so I can just toss it in the dishwasher at the end of a meal without fear of it getting damaged.
I think the stainless steel accents really make this piece feel even more high quality than it already is. The best part is that it folds up to less than 1.5 inches making storage a breeze. It can fit anywhere in my cabinets, unlike my other bulky colanders. It's a great piece to have in your kitchen!
Linguine With Shrimp Scampi Sauce
- 12 oz large raw shrimp peeled & deveined
- 3/4 cup white wine chicken broth can be substituted
- 1/4 cup olive oil
- 3 tbsp minced garlic
- 1/8 tsp red pepper flakes
- 16 oz linguine
- juice of two lemons
- salt and pepper to taste
- 1 tbsp fresh parsley
- 1/4 cup Parmesan cheese
- zest of one lemon
- In a large pot, cook linguine according to package directions. Drain and set aside.
- In a large skillet, heat olive oil, butter, garlic, red pepper flakes, and white wine over medium heat. Once butter is melted add shrimp and cook until pink, about 3-4 minutes, flipping occasionally. Season with salt and pepper to taste.
- Stir in pasta and toss with parsley and the lemon juice and zest. Top with parmesan cheese and serve immediately. Enjoy!
Adapted from Hip2Save