DescriptionExcerpted From Cast Iron Cooking By Dwayne Ridgaway — Quarry Books
Scampi is so easy. They take simply a little prep time with the shrimp but, from there, combine intense flavors into an easy, one-skillet meal. From stove to table, this takes about 30 minutes.
- Year Round
- Kosher salt
- 1-1/2 pounds linguine
- 5 tablespoons good-quality extra-virgin olive oil
- 6 tablespoons unsalted butter
- 3 tablespoons minced fresh garlic (about 8 or 9 cloves)
- 2 pounds large shrimp, peeled and deveined
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon hot red pepper flakes
- 1/4 cup fresh flat-leaf parsley
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly grated Parmesan cheese
- Bring to a boil a large pot of water seasoned with 1 tablespoon of kosher salt, add the linguine, and cook until al dente, 7 to 10 minutes.
- Drain, run under cool water, drain again, place the linguine back in the pot and toss 1 tablespoon olive oil. Set aside, keeping warm.
- Melt the butter with the remaining olive oil in a 10” to 13” well seasoned cast iron skillet over medium-high heat. Add the garlic and sauté for 3 minutes, being careful not to burn.
- Add the shrimp, 1 teaspoon of kosher salt, and the pepper; sauté until the shrimp begin to turn pink, 5 to 7 minutes. Remove from the heat and toss with red pepper flakes, parsley, lemon juice, and Parmesan cheese.
- Pour the shrimp mixture over the cooked linguine, tossing to combine, and serve immediately.