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Shrimp Scampi - Cowboy Kent Rollins

Ingredients

  • 1 ½ pound large raw peeled and deveined shrimp ( save the shells)
  • ¾ cup Hatch Green Chile white wine or other white wine
  • Salt and black pepper
  • 4 tablespoons butter divided
  • 4 tablespoons olive oil divided
  • 3 garlic cloves minced
  • 2 green onions diced
  • Juice of 1 lemon
  • 4 servings cooked linguine pasta
  • Red pepper flakes for topping optional

Instructions

  • Add the shells for the shrimp to a medium saucepan over medium-low heat. Stir in the wine and bring to a simmer for about 5 minutes. Strain the shells and reserve the wine. Set the reserved wine aside.
  • Season the shrimp with salt and pepper and set aside.
  • Add 2 tablespoons of butter to a large cast iron skillet over medium heat. Stir in 2 tablespoons of olive oil. Bring the mixture to a simmer, then stir in the garlic and green onion. Cook for 3 to 4 minutes or until the onions are translucent.
  • Stir in the shrimp and cook for 2 to 3 minutes or until the shrimp become pink. Remove the shrimp from the skillet and keep in a warm spot.
  • Return the skillet to medium-low heat and add the wine and the lemon juice. Bring the mixture to a boil then stir in the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. When the butter has melted, add the shrimp and cooked pasta to the skillet. Toss the contents together in the skillet for 2 to 3 minutes or until the contents are warmed through. Serve immediately.