Super Scampi

Serve with Tuna and Vegetable Salad and Balsamic Soaked Bacon Wrapped Scallops.


  • 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


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.

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