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Cook time
30 minutes
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Serves
4
Author Notes
This recipe is one of a dozen from my father's server days: "Vito's Shrimp Scampi," which isn’t really a scampi but a roasted garlic cream sauce that blushes pink with chopped tomatoes served over linguini—simple enough to wing, and really, really good. —Max McDonough
Test Kitchen Notes
Featured in: Waiting for Tuesdays, Dad’s Day Off—& His Casino Shrimp Scampi. —The Editors
Ingredients
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Olive oil
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3
garlic cloves, finely chopped
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1/4 cup
white wine
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2 cups
heavy cream
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2 tablespoons
salted butter
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1/2 cup
lemon juice, plus more to taste
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1 pound
jumbo shrimp (16/20 count)
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1 to 2
medium, vine-ripened tomatoes, roughly chopped
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Salt and pepper, to taste
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1 pound
linguine
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1/2 cup
finely grated Parmesan, for serving
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1/2 cup
fresh basil, roughly chopped
Directions
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In a large, high-sided skillet, sauté the garlic in a little olive oil until lightly toasted. Deglaze pan with white wine. Add heavy cream and butter, and reduce by half. Off the heat, slowly add the lemon juice.
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In a separate pan, heat some more olive oil. Season shrimp with salt and pepper, then sauté until 80% cooked. Add tomatoes and season with a little more salt and pepper. Incorporate shrimp and tomatoes into sauce and toss.
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Meanwhile, bring a large pot of water to a boil and season with salt. Cook linguine until al dente, drain, and toss with the sauce. Plate the pasta, making sure there's shrimp on each plate. Garnish with cheese and basil.
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My father suggests a light pinot noir or heavy chardonnay to accompany this dish.
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