Monday Night Recipe

Shrimp Scampi and Caramelized Onion Toasts (serves 4-6)
Recipes courtesy Tyler Florence

1 pound linguini
4 tablespoons butter 4
tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced (I use 2 altogether)
5 cloves garlic, sliced (I use 8 altogether)
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (I use a little more than ½ cup, more like ¾ cup)
1 lemon, juiced
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water (don’t forget!).

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute one shallot, 5 cloves of garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

Here I like to sauté one more diced shallot with three cloves of garlic, sliced, for 3-4 minutes before making the sauce. I found that the shrimp absorbed all of the flavor from the original shallot and garlic and didn’t leave much for the sauce. But this step is optional. Add wine and lemon juice and bring to a boil.

Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil (optional) and serve immediately.

Caramelized Onion Toasts

4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
3 onions, sliced
3 to 4 anchovy halves, chopped (I omit these, not a big anchovy fan)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 baguette
1/3 cup pitted Nicoise olives (I omit these as well)
Extra-virgin olive oil
Shaved Parmigiano-Reggiano (I also don’t add the cheese – I don’t think they need it)

Preheat the oven to 400 degrees F.

Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.

Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.

When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.