Home made Shrimp Scampi linguini (creamy or buttery style)
Basically I cook the linguini for about 12-15 minutes in salted boiling water until Al-dente or slightly soft. While that is cooking I take a pan/pot and add a gallop or two of Margarine (healthier) or Butter (tastier).
After the linguini is cooked I remove it and pour it into a large bowl.
I cook the margarine until all the water has evaporated and is just the butter flavored oil left. turn off the heat and defrost the amount of shrimp you will need for the amount of people who are going to eat.
After defrosting and removing the shell, if applicable, I cut the shrimp into 3 bite sized pieces. Put it in a bowl and marinate the shrimp with Seasoned salt, Garlic and onion powder, Black Pepper, and Italian Seasoning. Mix it well so all the shrimp is well coated.
You can marinate it for about 10 - 20 minutes and then heat the Margarine oil and put the entire shrimp in the pan in medium high heat. Cook until the shrimp just turns pink constantly stirring for even cooking of all shrimp pieces. Remove the shrimp from the pan temporarily. The pan now has left over oil that has been seasoned by the shrimp marinade. Add white wine (I use 3-4 dollar white wine bottle) and concentrated Lemon juice. Cook it enough to reduce to about 1/2 of the amount from before. Add a can of evaporated milk or Sour cream on medium heat. Cook the entire shrimp sauce until it reaches the thickness that you desire. I usually cook it until it is the consistency of slightly thick cream which easily coats the pasta. Then add back the cooked shrimp to the sauce and cook for about a minute or so.
Remove from heat and add the entire sauce to the linguini and mix well. Shrimp Scampi ala linguini is ready to eat.
NOTE: You can add some corn starch to the evaporated milk if you want for a thicker denser sauce. But not to much.
You can skip the Evaporated Milk/Sour Cream if you just want a buttery tasting Shrimp Scamp sauce. Here is where corn starch will be useful to thicken the butter sauce.
I really don't use measured amounts. I just go by tasting the mixture as I cook. Especially the concentrated lemon juice. You can add a little at a time until you get the correct amount of lemon taste that you desire. You also can add more seasoned salt or other spices to your taste. Remember as you condense the sauce the flavors will become more enhanced.
Just took the regular Shrimp Scampi recipe and adopted it to my taste.
elstaci
