I based this recipe on the paradoxically named shrimp scampi—paradoxical because scampi is actually the Italian word for langoustine, or Norway lobster, a different type of crustacean altogether. In practice, the name refers to an Italian-American dish of shrimp cooked in a garlicky sauce featuring white wine and butter and typically served over pasta. This combination is a winner no matter what you want to call it—it’s easy enough for a weekday but decadent enough for entertaining.
While combining cheese and seafood is generally frowned upon in Italian cuisine, I think the mildness of ricotta salata (literally “salted ricotta”) complements the shrimp nicely. The pickled hot cherry peppers—available at most Italian markets—are also an unconventional touch, but worth seeking out, as they add a nice pop of heat and acidity. Leftover pickled peppers are a great add-on for pizzas, salads, or a salumi platter.
Directions
- Bring a large pot of water to a boil and season generously with salt. Cook the linguine to al dente according to the package instructions.
- While the pasta is cooking, heat the olive oil and 2 tablespoons of the butter in a sauté pan over medium heat until the butter is melted and just begins to bubble. Add the garlic and pickled cherry peppers and cook, stirring constantly, until fragrant and sizzling, making sure the garlic doesn’t brown, 1 to 2 minutes. Add the wine to the pan and simmer until reduced in half, about 2 minutes.
- Remove the chilled shrimp from the bag and transfer them, along with any liquid in the bag, to the pan. Return the mixture to a simmer and cook for 1 minute or just until the shrimp are fully heated, then immediately remove from the heat. Stir in the remaining 1 tablespoon of butter along with the lemon zest, lemon juice, and black pepper. Season with additional salt to taste.
- Drain the cooked pasta in a colander and transfer it to a large bowl. Add the shrimp and the 1⁄4 cup of chopped parsley and toss lightly to coat the pasta. Sprinkle with the ricotta salata and additional parsley and serve immediately.
Reprinted with permission from Sous Vide Made Simple, copyright © 2018 by Lisa Q. Fetterman. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Monica Lo
