Fall is for birthdays, at least in my family. My love’s birthday is in September, my mom and sister both celebrate October birthdays, I have a cousin who has a birthday is this week, and my grandmother was born this month too.
In my immediate family, we always celebrated individually…but now that we’ve grown (and our family is growing too, with some good men), we are consolidating the celebrations.
Shrimp is a favorite for all of the family, save two of us. I have a weird dislike of cold shrimp but do enjoy it as an accompaniment to warm dishes. My soon-to-be-sweet-sixteen (oh yeah, we also have an early November birthday!) sister hates it but happily settled for the pasta, shrimp-free.
So, what makes this a shrimp lover’s scampi? Doubling up on the shrimp, of course. You could absolutely make it with half the shrimp but, really, why not indulge?
Shrimp Lover’s Scampi
2 tbsp. butter
2 tbsp. olive oil
6 cloves garlic, minced
1/2 large yellow onion (or 1 small), diced
1.5 pounds raw, peeled shrimp
1 tsp. lemon pepper
1/2 tsp crushed red pepper (optional, or to taste)
1/2 cup crisp, dry white wine (Pinot Grigio or similar)
1/2 large lemon, juiced
Scant 1/4 cup chopped Italian parsley
2 tbsp. chopped fresh tarragon
8 oz. linguini
Parmesan cheese, if desired
Directions: Cook linguini according to directions on package. After pasta is cooked, reserve 1/2 cup pasta water.
Meanwhile, in large sauté pan, over medium heat, melt together butter and olive oil. Add garlic and onion, sauté just until onion begins to turn translucent. Add shrimp, lemon pepper, and crushed red pepper (if desired). Sauté, stirring frequently, until all pieces of shrimp are just cooked through. Remove shrimp from pan.
Add white wine and lemon juice to pan. Simmer 5-7 minutes, until sauce reduces slightly. Return shrimp to pan and add pasta. Add pasta water, as needed, until sauce is desired consistency. Add salt and more lemon pepper to taste. Remove pan from heat. Top with fresh herbs and grated Parmesan cheese (if desired). Serve warm.