Super Scampi
Serve with Tuna and Vegetable Salad and Balsamic Soaked Bacon Wrapped Scallops.
by Rachael Ray | on 12/06/08
Ingredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 6 anchovies
- 6 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 2 stems oregano, leaves stripped and finely chopped
- A generous handful flat leaf parsley, finely chopped
- 1 cup dry white wine
- 3 tablespoons butter, cut into small pieces
- 1 quart chicken stock
- 2 cups water
- 2 1/2 pounds large shrimp, peeled and deveined
- 1 pound linguini
- 1 lemon
- 1 cup basil leaves, about 20, torn
- Salt and freshly ground black pepper
- Crusty bread, torn into pieces
Serves 6
Preparation
Heat the EVOO over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7-8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.
