Shrimp Scampi

  • Yield 6 servings


3 tablespoons extra-virgin olive oil
6 -- anchovies
6 -- garlic cloves, chopped
1 teaspoon crushed red pepper flakes
2 -- stems oregano, leaves stripped and finely chopped
-- A generous handful flat-leaf parsley, finely chopped
1 cup dry white wine
3 tablespoons butter, cut into small pieces
1 quart chicken stock
2 cups water
2 1/2 pounds large shrimp, peeled and deveined
1 pound linguini
1 -- lemon
1 cup basil leaves, about 20 torn
-- Salt and freshly ground black pepper
-- Crusty bread, torn into pieces


  1. Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.