Wednesday, September 1, 2010

Shrimp and Chicken Scampi with Linguini


One of my favorite dishes to order at that Italian Restaurant chain is their chicken scampi. When I saw Tyler Florence make it the other day on his show, I had to make it. I was craving it so much just thinking about it, that I made it 2 days later. I adapted his recipe to include bell peppers and chicken, since the kids won't eat shrimp. As I was cooking the oil, butter, shallots, red pepper flakes and garlic together, I ran into the garage where Mr. was to get a clean dish towel from the laundry, and he said "It smells SOOOO good!". This was good, we all enjoyed it! It's similar to another one I made, but that has a little cream in it if you like that.

Shrimp and Chicken Scampi with Linguini
adapted slightly from Tyler Florence

1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, diced
Pinch red pepper flakes, optional
1/2 pound chicken breast tenders
10 large shrimp, about 1/2 pound, peeled and deveined, tail on
1 red bell pepper, sliced
1 green bell pepper, sliced
Kosher salt
Freshly ground black pepper
1/2 cup dry white wine, Sauvignon Blanc (TIP: freeze leftover wine into ice cubes for later use)
1 lemon, juiced
1/4 cup finely chopped fresh parsley leaves
 
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. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Season the chicken with salt and pepper; add them to the pan and cook until just golden, turn and cook the other side until just golden also, remove and set aside. (You may have to add a little more oil & butter to continue cooking shrimp and peppers) Season the shrimp with 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. Saute the bell peppers until just tender, set aside.
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 parsley 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.



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enjoy,
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5 Comments:

LDH said...

Oh, wow, Rachelle, how did I not know about this wonderful blog. I have perused several posts and it all looks so good! Got to go and press the follow button :)

Rachelle @ "Mommy? I'm Hungry!" said...

Welcome LDH,

I just got this site going with my recipes, you can still find my "older" ones here http://ldylvbgr.blogspot.com/ . Thanks for stopping by!

Miranda said...

Your presentation is wonderful, this is right up my alley! Thanks for sharing with Fat Camp Fridays, hope to see you back next week with another great recipe! http://mangoesandchutney.com

Anonymous said...

Can I use something else in place of the white wine?

Rachelle @ "Mommy? I'm Hungry!" said...

@ Anonymous, you could use chicken broth in the same amount. =)

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