Tags
Arugula, Baby Arugula, Blanc, Bon Appetite, Butter, Celebrity Chef, Chef Aaron J, Chef Aaron J Cuisine, Chef Recipe, El dente, Featured chef, Healthy recipe, Latin Chef, Parsley, Pasta, Pasta dish, Sauce, Scampi, shrimp, Suatee
SERVES 4
LEVEL: Medium
METHOD: Technique
INGREDIENTS
1 Pound Linguini
4 Tablespoons Unsalted Butter
4 Tablespoons Extra Virgin Olive Oil, Plus More for Drizzling
1 Large Shallot, Finely Diced
5 Fresh Garlic Cloves, Sliced
Pinch Red Pepper Flakes, Optional
20 Large Shrimp, About 1 pound, Peeled and Deveined, Tail On
Kosher salt and Freshly Ground Black Pepper
1/2 Cup Dry White Wine
1 Lemon, Juiced
1/4 Cup Arugula
EQUIPMENT
Knife, Cutting Board, 1 Bowl, Tongs, 1 Large Pot, Sauté Spoon, 1 Sauté pan
DIRECTIONS
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with kosher salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the arugula and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
REMEMBER “TO COOK GREAT FOOD, YOU HAVE TO STAY SHARP, AND COOK WITH THE HEART!”
THIS IS CHEF AARON J AND I’M OUT!