Sauce
3 T. butter
3 T. flour
3 cups whole milk
½ tsp. kosher salt
¼ tsp. white pepper
2 T. tomato paste
2 cups green peas, thawed
1 lb. linguine or other long thin pasta, cooked “al dente”, drained
In a medium saucepan, heat the butter until foamy, stir in flour and whisk for 1 minute, on medium heat. Slowly stir in the milk and whisk for another 2-3 minutes, until thickened. Stir in salt, pepper, tomato paste and peas; cook on medium heat, whisking often, for another minute. Set aside. Have pasta cooking as you make the “scampi”.
Scampi
2 T. butter
2 T. olive oil
2 cloves garlic, minced
½ tsp. kosher salt
¼ tsp. red pepper flakes
1 lb. jumbo shrimp (under 15 per lb., if available) , uncooked, peeled and deveined
juice and zest of 1 lemon
½ cup chopped fresh parsley
Garnish: ½ cup chopped Italian parsley
Lemon zest
In a large skillet (12” diameter), heat the butter and oil; add garlic, salt and red pepper flakes; cook 1 minute over medium heat. Add shrimp, and cook for 3-4 minutes, turning once, until shrimp are pink. Add lemon juice, lemon zest and parsley to shrimp.
Remove about 3-4 shrimp for garnish, add tomato sauce and cooked pasta to skillet with remaining shrimp, toss well. Pour into serving bowl; top with reserved cooked shrimp and additional parsley and lemon zest. Serve at once. Serves 4-6.
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