Now that the holiday crowds have left Park City and it’s a little less busy around town (at least for now), it’s possible to head up to Main Street and have dinner without having made a reservation three months in advance. I love it when town is buzzing with people and winter is in full swing, but it does make eating out at my favorite restaurants a little more difficult.
Shrimp scampi with arugula and lemon oil
So I thought, why not recreate some of my favorite Park City restaurant recipes at home. No need to make a reservation or wait to be served, when you can make it yourself. The Mustang restaurant has a delicious shrimp scampi (pictured above) on their menu that is to die for. Theirs is made with jumbo tiger shrimp, De Cecco spaghettini, diced Roma tomatoes, toasted pine nuts, fresh basil and garlic. I am originally from the East Coast and love seafood; however, I don’t eat it as much now that I live in Utah. Mustang’s shrimp scampi recipe is one of the best I’ve had both here in Utah and back East. My recipe for shrimp scampi is a little different from Mustang’s, but it’s one of my favorites. The recipe is originally from one of Giada De Laurentiis’ cookbooks, and it’s one of the best I’ve attempted to make. The recipe is simple, light and super delicious. The addition of arugula and lemon oil to the pasta gives it a spicy, tangy twist that will have you going back for more. So when I’m unable to get a table at Mustang and I’m in the mood for their scampi, this is the recipe I turn too.
The Mustang’s shrimp scampi
Ingredients
For the lemon oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
For the pasta:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
- Freshly grated Parmesan cheese
Instructions
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and set aside.
For the pasta: Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until al dente (tender but still firm to the bite) stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, in a large, heavy skillet warm the olive oil over medium heat.
- Add the shallots and garlic and cook for 2 minutes.
- Add the shrimp and cook until pink, about 5 minutes.
- Add the cooked linguine, lemon juice, lemon zest, salt and pepper.
- Toss to combine.
- Turn off the heat and add the arugula.
- Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta.
- The zest can be discarded.
- Add the chopped parsley to the pasta and toss to combine.
- Garnish each plate with freshly grated Parmesan.
- Serve immediately.
