The challenge is on! Because this also happened to be the current test recipe i needed to prepare for Cook’s Illustrated home-testing series, i decided to tackle the scampi first. The technique involved flavouring the oil first, quickly cooking the shrimp, then building the sauce before combining the pasta, sauce and shrimp. The recipe (which i can’t reprint here) called for rigatoni, but it would also be great on linguini (i’m addicted to spinach linguini and love it with garlicky sauces).
Yes – those are Maine shrimp – taking every advantage to eat them before their season ends!
Tags: home challenge, shrimp scampi, top chef
March 24, 2008 at 1:56 pm
Looks fabulous…if only i could eat the shrimp(s).!