Shrimp Scampi* Recipe

If octopus is not precooked, simmer a whole or tentacle pieces in water with aromatics (bay leaf, peppercorns) until tender (about 45–60 minutes depending on size). Cool completely and cut into 1/2" pieces. If using pre-cooked octopus, proceed to step 2.

In a bowl, combine 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tbsp chopped parsley, diced celery, sliced fennel and thinly sliced red onion. Add octopus, toss to coat, season with salt and pepper to taste. Refrigerate at least 30 minutes to let flavors marry. This yields ~1 cup.

Bring 4 liters of water to a rapid boil in a large pot. Add 1 tbsp kosher salt to the water.

Add 12 oz house-made linguine to boiling water and cook until al dente, typically 2–4 minutes for fresh pasta (follow thickness guidance). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Pat shrimp dry with paper towels. In a bowl toss shrimp with 2 tbsp olive oil, 1 minced garlic clove, 1 tsp lemon zest, 1 tsp smoked paprika, 1 tsp salt and 1 tsp freshly ground black pepper. Let sit 5–10 minutes while other components are prepared.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly.

Grill shrimp 1–2 minutes per side until pink, opaque and just cooked through (internal temp ~120–125°F for large shrimp). Remove from heat and keep warm.

In a wide sauté pan over medium heat add 2 tbsp olive oil and 6 tbsp unsalted butter. When butter melts and begins to foam, add 6 thinly sliced garlic cloves and 1 minced shallot.

Sauté gently 1–2 minutes until fragrant and garlic just begins to color—do not burn. Add 1 cup dry white wine and 1 cup fish or shellfish stock, and 1 tsp red pepper flakes. Increase heat to medium-high and simmer 3–4 minutes to reduce slightly and meld flavors.

Stir in 3 tbsp fresh lemon juice and 3 tbsp chopped parsley. Reduce heat to low and swirl in additional 2 tbsp butter (optional) to enrich the sauce. Taste and season with salt and black pepper to taste.

If sauce is too thin, add a few tablespoons of the reserved pasta water to reach desired consistency; if too thick, thin with a little more stock or pasta water.

Return drained linguine to the pan used for the sauce or a warm bowl. Add most of the scampi sauce (reserve 2–3 tbsp for plating) and toss gently to coat the pasta. Add 1–2 tbsp reserved pasta water as needed to loosen and glossy-coat the noodles.

Plate about 3 oz (roughly 1/3 of the portion) of linguine per serving on warmed plates. Arrange 3–4 grilled shrimp on top of each portion of pasta.

Spoon 1/4 cup cold octopus salad alongside or atop the pasta portion as described in the menu. Drizzle 1 tsp good quality extra-virgin olive oil over each plate and finish with reserved scampi sauce spooned around the shrimp and pasta.

Garnish with microgreens or chopped parsley and place a lemon wedge alongside. Serve immediately while shrimp and sauce are warm and octopus salad is chilled.