Entree: United States – Shrimp Scampi with Cherry Tomatoes and Basil

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter, divided
- 4 large cloves garlic, minced (approx. 1 1/2 tbsp / 22 g)
- 1 1/4 lb (570 g) large shrimp, peeled and deveined, tails on
- salt, to taste
- black pepper, to taste
- 1/3 cup (80 ml) dry white wine
- 1/4 tsp (0.5 g) red pepper flakes, optional
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- 1/3 cup (10 g) fresh basil leaves, torn
- 1 pint (280 g) cherry tomatoes, halved
- 8 oz (225 g) linguine

Instructions

1. Bring a large pot of salted water to a boil and cook linguine until just shy of al dente per package directions; reserve 1 cup (240 ml) pasta cooking water, then drain.
2. While the pasta cooks, heat 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter in a large skillet over medium-high heat. Add cherry tomatoes and salt, to taste; cook, shaking the pan, until skins blister and tomatoes soften, 3–4 minutes. Transfer tomatoes to a bowl and set aside.
3. Add remaining 1 tbsp (15 ml) olive oil to the same skillet. Add garlic and sauté until fragrant, about 30 seconds, taking care not to brown it.
4. Add shrimp in a single layer, season with salt, to taste; black pepper, to taste; and red pepper flakes. Sear without moving for 1–1 1/2 minutes until edges begin to turn pink, then flip and cook the other side 30–60 seconds until nearly cooked through. Transfer shrimp to the bowl with tomatoes.
5. Deglaze the skillet with white wine, scraping any browned bits, and simmer until reduced by about half, 1–2 minutes. Stir in the remaining 2 tbsp (28 g) butter and lemon juice.
6. Return shrimp and tomatoes to the skillet, add chopped parsley and torn basil, and toss briefly to combine; add 1/4 cup (60 ml) reserved pasta water if needed to loosen the sauce.
7. Add drained linguine to the skillet and toss over medium heat to coat, adding more reserved pasta water a tablespoon at a time until the sauce clings to the pasta. Adjust seasoning with salt, to taste; black pepper, to taste.
8. Serve immediately, distributing shrimp and tomatoes evenly and spooning extra sauce over each portion.