Shrimp Scampi (and Chicken?) Linguine

Happy Shrimp Scampi Day! When I told hubby that I’d be making Shrimp Scampi Linguine to celebrate the holiday, he asked, “with chicken?” I said, “ok…interesting…sure thing!” If he likes it, I love it! Tip of the Day -Keep your man happy!! 🙂

When I was growing up, Auntee Gail used to say that I was gonna morph into a shrimp because I ate them so much! I wanted shrimp everything! In the words of Bubba Gump, “you can bbq it, boil it, broil it, bake it, saute it, stays on shrimp Kabob, shrimp Creole, shrimp gumbo, pan fried, deep fried, stir fried, there’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad shrimp & potatoes, shrimp burger, shrimp sandwich. That’s about it.” Yep! I’d take it anyway it was prepared! So now you know how much I love shrimp! I love this dish (and Bubba Gump)! 🙂 It’s such a fresh meal and packed with so much flavor!

I started by seasoning a 1.5 pound bone-in, skin-on chicken breast with extra virgin olive oil, kosher salt and coarse black pepper. Use your sight to make your best guesstimate when seasoning. Put the breast on a cookie sheet and roast in a 375 degree oven for about 45 minutes or until the internal temperature hits 180 degrees and the juices run clear. This is the only way, in my opinion, to cook a chicken breast when using it in any recipe. The result is a juicy, succulent, flavorful chicken breast that can be eaten right off the bone. OMG! I love it!

Bring a large pot of water to a boil and then add kosher salt. Enough to make the water taste like the ocean.  Yep, that’s what you’re looking for! Ok…stop day dreaming and back to the recipe. 🙂 This is the only opportunity to salt your pasta. It’s a must!  Boil 1 pound of linguine for about 8 minutes or until it’s al dente (with a bite). While your linguine is boiling, melt 2 T. of butter and 2 T. of extra virgin olive oil in a large pan over medium to high heat. Add 1 diced shallot and 4 large minced cloves of garlic! Ummm…garlic is everything, isn’t it? Saute until the shallot and garlic are tender for about 3 minutes. Don’t burn your garlic. Gross! Toss about 3/4 lbs. of peeled and deveined 50-60 count sized shrimp into the pan and season them with a little kosher salt and pepper. Cook them for just a few minutes until they begin to turn pink. Don’t overcook them or you’ll end up with little rubber erasers. No Bueno!  Take your shrimp out when they’re done and add 1/2 cup of white wine and 1 T. of freshly squeezed lemon juice to the pan. Once the mixture boils , add 2 more T. of butter and 2 more T. of extra virgin olive oil. Now toss in 3 T. dry buttermilk powder, 2 T. of dried parsley, 1 and 1/2 tsp. of dried dill weed, 1 tsp. dried chives, 1 tsp. of dried garlic (yep, not a mistake…I love garlic!), 1 tsp. of onion powder, 1 tsp. of dried onion flakes, 1/2 tsp. kosher salt, 1/4 tsp. paprika, 1/2 tsp. white pepper and 1/2 tsp crushed red pepper (optional, if you like a slight heat). Wait! I forgot the kitchen sink! Now you see where all that flavor comes from. Stir everything together while the butter melts and add the shrimp back to the party, the cubed chicken, the quartered cherry tomatoes, the drained linguine, about 1/4 cup of reserved pasta water (this will ensure that your sauce sticks to your pasta…yep!) and 1/4 cup of fresh chopped parsley. Say Grace and enjoy!

Shrimp Scampi (and Chicken?) Linguine

Felesha

A flavor packed version of Shrimp Scampi over linguine

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1 1/2 pound bone-in skin-on chicken breast
• extra virgin olive oil
• kosher salt
• coarse black pepper
• 1 pound of linguine
• 4 T. butter divided
• 4 T. of extra virgin olive oil divided
• 1 diced shallot
• 4 large minced cloves of garlic
• 3/4 lbs. shrimp peeled and deveined
• 1/2 cup of white wine
• 1 T. freshly squeezed lemon juice
• Homemade Ranch Seasoning OR Buttermilk Ranch packet
• 3 T. dry buttermilk powder
• 2 T. dried parsley
• 1 and 1/2 tsp. of dried dill weed
• 1 tsp. dried chives
• 1 tsp. dried garlic
• 1 tsp. onion powder
• 1 tsp. dried onion flakes
• 1/2 tsp. kosher salt
• 1/4 tsp. paprika
• 1/2 tsp. white pepper
• 1/2 tsp. crushed red pepper optional
• 1 cup cherry tomatoes quartered
• 1/4 cup reserved pasta water
• 1/4 cup fresh chopped parsley

Instructions

 

• Season chicken breast with extra virgin olive oil, kosher salt and coarse black pepper.
• Place the breast on a cookie sheet and roast in a 375 degree oven for about 45 minutes or until the internal temperature hits 180 degrees and the juices run clear.
• Bring a large pot of water to a boil and then add kosher salt.
• Boil linguine for about 8 minutes or until it's al dente (with a bite). When done, reserve 1 cup of pasta water.
• While your linguine is boiling, melt 2 T. of butter and 2 T. of extra virgin olive oil in a large pan over medium to high heat.
• Add shallot and garlic.
• Saute until the shallot and garlic are tender for about 3 minutes.
• Toss shrimp into the pan and season them with a little kosher salt and pepper.
• Cook them for just a few minutes until they begin to turn pink.
• Take your shrimp out when they're done and add white wine and freshly squeezed lemon juice to the pan.
• Once the mixture boils, add 2 more T. of butter and 2 more T. of extra virgin olive oil.
• Make Ranch Seasoning - Toss in dry buttermilk powder, parsley, dill weed, chives, garlic, onion powder, onion flakes, kosher salt, paprika, white pepper and crushed red pepper.
• Stir everything together while the butter melts and add the shrimp back to the pan, the cubed chicken, cherry tomatoes, the drained linguine, reserved pasta water and fresh chopped parsley. Say Grace and enjoy!

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