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Shrimp RWB

From the restaurant: Red, White and Brew

Jumbo shrimp sautéed in a fresh garlic and butter wine sauce crowned with fresh mushrooms and mozzarella over linguini




For scampi sauce:

½ pound butter
1 tablespoon chopped fresh parsley
3 tablespoons minced fresh garlic
¼ teaspoon fresh oregano chopped
¼ teaspoon white pepper
2 ounces white wine
2 ounces fresh lemon juice
Roasted Button Mushrooms
Salt and black pepper to taste
1 pound Linguini Pasta
24 shrimp      
1 lemon wedge


Do Ahead:
Melt butter over low heat in stainless sauce pan.  Mix in remaining sauce ingredients.  Keep warm.


Oven to 450 degrees


Lightly season washed fresh mushrooms with salt and black pepper.  Roast on oiled pan in oven for 20 minutes or just until they begin to brown and release their water.  Drain in colander.
Cook imported linguini in boiling salted water for 10 minutes or until just al dente.  Drain and hold.
Peel and de-vein shrimp.  Remove tails.
Heat a 10’’ sauté pan over a medium flame until hot.  Stir scampi butter sauce well with a ladle and add 3 ounces to hot pan.  Wait 1 minute.  Add 8 pieces cleaned and de-veined (tail off) shrimp to pan.  Add 4 ounces button mushrooms to pan.  Flip shrimp in pan.  Cover shrimp and mushrooms with three 1 ounce slices of whole milk mozzarella.  Sprinkle cheese lightly with sweet paprika.  Place pan under broiler to melt mozzarella.
Place 10 ounces of hot linguini in a bowl.  Top with shrimp, mushrooms and butter sauce.


Garnish with chopped parsley and a lemon wedge




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