What To Know
- Adding a splash of dry white wine to the sauce will enhance the flavor and create a more complex taste.
- Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a spicy kick.
- Gather your loved ones, pour a glass of wine, and savor the authentic Italian flavors that will transport you to the heart of Italy, all from the comfort of your own kitchen.
Craving a taste of Italy without the plane ticket? Look no further than your pantry! This blog post will guide you through the simple yet delicious process of how to cook Bertolli Shrimp Scampi and Linguine. This classic dish is a perfect weeknight meal that’s both satisfying and easy to prepare.
Getting Started: Ingredients and Equipment
Before we embark on this culinary adventure, let’s gather the essentials:
Ingredients:
- 1 package (12 ounces) Bertolli Shrimp Scampi Sauce
- 1 package (12 ounces) linguine pasta
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Equipment:
- Large pot
- Colander
- Large skillet or sauté pan
- Slotted spoon
- Serving dish
Cooking the Linguine: A Foundation of Flavor
Start by bringing a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta in a colander and set aside.
Scampi Sauce: The Heart of the Dish
While the pasta cooks, prepare the shrimp scampi sauce. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the Bertolli Shrimp Scampi Sauce to the skillet and bring to a simmer. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, allowing the sauce to thicken slightly.
Shrimp: The Star Ingredient
While the sauce simmers, season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Do not overcook, as this will make the shrimp tough.
Bringing it All Together: Assembling the Dish
Once the shrimp are cooked, add the cooked linguine to the skillet with the shrimp and sauce. Toss to coat the pasta completely. Add the chopped fresh parsley and stir.
Serving and Enjoying: A Taste of Italy
Serve the shrimp scampi and linguine immediately, garnished with grated Parmesan cheese if desired. Enjoy this delicious and easy-to-make dish!
Tips for Success: Enhancing Your Culinary Journey
- Freshness is Key: Use fresh shrimp for the best flavor.
- Don’t Overcook: Overcooked shrimp will become tough and rubbery.
- Garlic Power: For an extra garlicky flavor, add a pinch of red pepper flakes to the skillet with the garlic.
- Wine It Up (Optional): Adding a splash of dry white wine to the sauce will enhance the flavor and create a more complex taste.
- Pasta Perfection: Al dente pasta is the key to a perfect dish. Don’t overcook it!
- Parmesan Power: A sprinkle of grated Parmesan cheese adds a salty and savory touch.
Beyond the Basics: Variations for a Personalized Dish
- Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a spicy kick.
- Seafood Symphony: Substitute the shrimp with scallops, mussels, or a combination of seafood for a different flavor profile.
- Veggie Delight: Add chopped vegetables like spinach, mushrooms, or cherry tomatoes to the sauce for a more substantial and flavorful meal.
- Lemon Zest: Add a touch of lemon zest to the sauce for a bright and tangy flavor.
Your Table, Your Rules: Final Touches
This recipe is just a starting point. Feel free to experiment with different ingredients and techniques to create your own unique version of Bertolli Shrimp Scampi and Linguine.
A Final Farewell: Time to Savor
Now that you’ve mastered the art of how to cook Bertolli Shrimp Scampi and Linguine, it’s time to enjoy the fruits of your labor. Gather your loved ones, pour a glass of wine, and savor the authentic Italian flavors that will transport you to the heart of Italy, all from the comfort of your own kitchen.
Questions We Hear a Lot
Q: Can I make this dish ahead of time?
A: It’s best to cook the shrimp scampi and linguine fresh. However, you can prepare the sauce and shrimp ahead of time and store them separately in the refrigerator until ready to use.
Q: What kind of wine should I use?
A: A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, will complement the flavors of the dish.
Q: Can I substitute the Bertolli Shrimp Scampi Sauce?
A: While the Bertolli sauce makes this dish incredibly easy, you can certainly use a homemade shrimp scampi sauce if you prefer.
Q: What other pasta can I use?
A: Linguine is a classic choice for shrimp scampi, but you can use other long pasta shapes like fettuccine or spaghetti.
Q: What if I don’t have fresh parsley?
A: You can use dried parsley, but use about half the amount listed in the recipe.
