SCRUMPTIOUS SHRIMP SCAMPY

SCRUMPTIOUS SHRIMP SCAMPY
“Tender pink shrimp and red and yellow bell peppers simmering in a flavorful garlic sauce with a hint of cream and a zing of crushed red peppers, all tossed with linguine and served hot”


1 (16-oz.) package linguine pasta
2 Tbsp. butter
1-1/2 Tbsp. olive oil
½ cup chopped red bell peppers
½ cup chopped yellow bell peppers
6 cloves garlic, sliced
48 large shrimp, peeled, deveined, and tails removed
½ cup dry white wine (such as Chardonnay)
1 tsp. lemon juice
¼ cup clam juice
2 Tbsp. butter
1-1/2 Tbsp. olive oil
2 Tbsp. heavy cream
1-1/2 tsp. crushed red pepper flaked, or to taste
3 Tbsp. chopped fresh parsley
1 tsp. sea salt


Fill a large pot with slightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of linguine cooking water, and drain pasta well in a colander set in the sink.

Melt 2 Tbsp. butter and 1-1/2 Tbsp. of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow peppers and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.

Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more Tbsp. of butter and 1-1/2 Tbsp., of olive oil, and return the shrimp to the skillet. Stir in reserve pasta cooking water, cream, red pepper flaked, parsley and sea salt. Add the cooked linguine, and toss lightly with the shrimp and the sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

Yield: 6 servings.