Shrimp scampi with romaine salad

Soy Free

2 Servings, 720 Calories/Serving

35 Minutes

Here two iconic favorites get the Sun Basket treatment: Shrimp scampi is brightened with silky, sautéed leeks and mild Marash pepper flakes, then tossed with linguine to infuse the pasta with its heady flavors. Meanwhile, Caesar salad gets streamlined to its most essential components: romaine lettuce for crunch and Parmesan for umami.

Ingredients

  • 5 ounces linguine
  • 1 to 2 leeks
  • Peeled fresh garlic
  • Fresh thyme
  • 1 lemon
  • Fresh flat-leaf parsley
  • 1 romaine heart
  • 10 ounces wild Gulf shrimp
  • ½ teaspoon Marash chile flakes
  • 2 teaspoons red wine vinegar
  • 1 ounce shredded Parmesan

Instructions

1

Cook the linguine

Bring a pot of salted water to a boil. Add the linguine and cook until just tender, 8 to 10 minutes. Drain, reserving ¾ cup of the cooking water. While the water heats, start the leeks.

2

Cook the leeks

  • Trim the root ends and any dark green leaves from the leeks; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse.
  • Finely chop enough garlic to measure 1½ teaspoons.
In a pan over medium-high heat, warm 2 tablespoons oil. Add the leeks and garlic and cook until the leeks have softened, 8 to 10 minutes. While they cook, prep the remaining ingredients.

3

Prep the remaining ingredients

  • Strip the thyme leaves from the stems.
  • Zest and juice the lemon.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Coarsely chop the romaine heart.
  • Season the shrimp generously with salt and pepper.

4

Cook the shrimp scampi

To the pan with the leek mixture, over medium-high heat, if using, pour in ¼ cup wine and cook until reduced slightly. Stir in the shrimp and reserved pasta cooking water. Add the linguine, thyme, lemon zest, and lemon juice, and toss to combine.
Cook until most of the liquid has been absorbed and the shrimp is cooked through, 2 to 3 minutes. Remove from the heat. Stir in the parsley and as much of the Marash chile flakes as you like. Season to taste with salt and pepper.

5

Make the salad

In a bowl, combine the vinegar and 1½ tablespoons oil. Add the romaine and Parmesan and toss. Season to taste with salt and pepper.

6

Serve

Transfer the scampi to individual bowls. Serve with the romaine salad on the side.

Nutrition per serving: Calories: 720, Protein: 41 g, Total Fat: 28 g, Monounsaturated Fat: 13.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 7 g, Cholesterol: 255 mg, Carbohydrates: 71g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 1510 mg

Contains: wheat, shellfish, milk

Similar Recipes

Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free
Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free
Argentinian grilled chicken and summer vegetables with green rice
Paleo Friendly, Gluten Free, Dairy Free