Shrimp Scampi

The Catalano’s hailed from Naples. My father, Gaetano, immigrated to the United States with his family in the 1920s, when he was 12.  Gaetano was soon followed by his uncle’s family; cousins, Giordano, Tiberio, and Arturo. Giordano, or "Chick" as he came to be known, eventually became a very successful tool and die maker, and crafted a number of spaghetti rollers out of brass for his siblings, and cousins.  I have fond memories of growing up in the Bronx with the entire house covered in white sheets of drying spaghetti, in preparation for Sunday family dinner.

 Shrimp Scampi

Ingredients:

1 lb. of large, deveined shrimp with the tails removed

4 tbls. of extra virgin olive oil

4 tbls. of butter

5 cloves of fresh garlic, chopped

1/2 cup of white wine

juice from one lemon

1/4 cup of chopped parsley

1/4 cup of chopped scallions

1/8 tsp. of red pepper flakes

1/2 lb. of linguine

Makes four servings.

 Preparation:

1. Sauté garlic, red pepper flakes, and scallions in melted butter and olive oil. 

2. Add wine, and lemon juice, cook one minute.

3. Add shrimp, and cook until pink.

4. In large pot, bring 4 - 6 quarts of water to a rolling boil, add a pinch of salt, and cook linguine according to package directions for al-dente.

5. Drain pasta in colander, and place in serving bowls.  Scoop the scampi mixture onto the pasta with a large ladle to ensure a generous portion of the juice with each serving, sprinkle fresh parsley on top.

Shrimp Scampi with Linguine

Thomas & Jeanne Catalano