Tarragon Lime Shrimp Scampi. A fresh, fast and utterly delicious seafood & pasta dinner in only about 20 minutes.
Spouse and I are hanging out at home today while the kids are out of town visiting their grandparents. Determined to have a relaxing afternoon, watching movies and generally doing nothing, neither of us was much in the mood to cook but not really enamored with the idea of take-out delivery either.
This recipe is the perfect compromise; a fuss-free, totally delicious version of shrimp scampi that we literally had on the table in about 15 minutes. That’s quicker than any delivery I’ve ever ordered!
I think this version of a classic shrimp scampi would be as at home at your finest dinner party as it would be as a workday supper. Well worth trying.
Like this Tarragon Lime Shrimp Scampi recipe?
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- 1½ pounds large shrimp , peeled and de-veined, washed and patted dry with paper towels
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 4 cloves minced garlic
- salt and pepper to season
- juice of one lime
- ½ cup white wine
- ½ cup diced red pepper
- 4 tbsp chopped fresh tarragon
- zest of one lime , finely chopped
- 1 pkg fresh linguine or fettuccine , or any favorite pasta
Heat olive oil and butter in a large sauté pan over medium high heat.
Add the shrimp to the pan in a single layer along with the minced garlic.
Season with salt and pepper and cook for only a minute on each side.
Remove the shrimp from the pan and set aside.
Add the lime juice and white wine.
Simmer to reduce the volume to about half before adding the shrimp back to the pan along with the red pepper, lime zest and tarragon. (You can also add another tbsp or so of butter at this stage to make the sauce a little richer if you like.)
Toss together and cook for an additional minute or two to warm the shrimp through.
Serve immediately tossed with your favorite cooked pasta.
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