In honor of my Mother, Laura Sheffer, with appreciation, love and awe for all the magnificence of who she is and what she does, I share this recipe. In addition to our Sunday feature of duck, I will be preparing Scampi as an added feature at Glenlaurel's Mother’s Day Celebration Menu. Make your reservation for either seating, but book soon!
Shrimp Scampi with Linguine
2 lbs. Shrimp, peeled & deveined (the more the better and the bigger the better! I use U15's)
3 tbsp. Fresh garlic, minced
1 ½ tbsp. Fresh thyme, minced
1 tbsp. Shallot, minced
½ lb. Unsalted butter
¼ cup White wine, personal preference
1 tbsp. Italian flat leaf parsley, minced
A Pinch of Crushed red pepper
1 tbsp. Chiffonade fresh basil
½ tsp Lemon or Orange zest
Splash of Fresh Citrus juice
1 lb. Linguine, cooked al dente (or pasta of choice)Salt and Pepper to taste
On low heat, in large skillet melt ½ lb. butter with garlic, shallots and thyme. Let simmer for a couple of minutes to infuse flavors. Turn heat to medium-high and add shrimp, seasoned with salt and pepper. Be sure not to burn garlic. When shrimp begins to turn pink, turn them to the other side and deglaze with white wine. Let liquid reduce for one minute. Add the rest of the butter and let cook for one minute. Turn off heat and toss with cooked noodles, basil, parsley, crushed red pepper, citrus, zest and splash of juice. Enjoy with crusty bread and a nice buttery Chardonnay. Bon Appetit!