Scampi West Palm Beach
From The
Encyclopedia of Fish Cookery by Al
McClane
2 lbs of
medium to large shrimp, peeled and butterflied
3/4 cup of melted butter
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon worcestershire sauce
1/2 teaspoon crushed red pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon salt
1/2 cup white wine
4 tablespoons of finely minced parsley
1 lb of spinach linguine
grated cheese
Heat oven to 400 degrees. In a saute pan, combine the
butter and olive oil, garlic, lemon juice, mustard, pepper,
herbs, salt and 1/2 of the parsley. Simmer until garlic
softens. Dredge the shrimp in this mixture and place the
shrimp on a shallow baking dish. Add the wine to the sauce
pan and simmer to reduce mixture to half its original
volume. Spoon a little of the resulting sauce over the
shrimp. Keep the remaining sauce warm.
Place the linguine in salted, boiling water and cook al
dente. While the pasta is boiling, place the shrimp in the
oven. When the pasta is done, the shrimp should be cooked.
Drain the pasta. Place a mound of pasta on each plate and
place a few shrimp on top. Distribute the remaining shrimp
and any baking pan sauces among the plates. Top each with
the simmered and reduced sauce, a bit of parsley, and some
grated cheese. Serves six.