STEAK AND SHRIMP SCAMPI
constituents
½ lb. linguine
2 Tbsp unsalted adulation
2 Tbsp olive oil painting
1 Tbsp diced garlic
¼ tsp red pepper flakes
½ lb. jumbo shrimp( or size of your choice), hulled and deveined
⅛ tsp swab
⅛ tsp pepper
⅓ mug white wine or funk broth
3 Tbsp bomb juice
3 Tbsp finely diced parsley, plus further for garnish
Directions
Add linguine to an outsized pot of interspersed scorching water and let cook until hard, about 7 twinkles. Drain well.
While pasta is cooking, add adulation and vegetable oil painting to an outsized skillet over medium heat. Add garlic and red pepper flakes and cook for one nanosecond.
Add shrimp, swab, and pepper to visage and chef, stirring constantly, until shrimp are cooked through and pink, about 5 twinkles. Remove shrimp to a plate and put away.
Stir in wine( or funk broth) and juice and cook for 1 nanosecond. Remove skillet from heat and stir in parsley. Add linguine and shrimp back to skillet and toss to fleece in sauce.
Divide between two plates or coliseums and top with sliced steak. Sprinkle on fresh diced parsley.
Garlic Adulation Steak
Toast an outsized forged iron visage over high heat and sprinkle steak with swab and pepper. When visage is hot, encounter steak smoothly with oil painting.
Place steak in visage and cook for about 3- 4 twinkles on all sides, until cooked to ask doneness( should be about 135 degrees for medium rare and 140 degrees for medium).
While steak is cooking, mix adulation and garlic together during a small coliseum.
Top steak with spread and let it rest for about 5 twinkles before slicing( be bound to slice against the grain).
