George Batrus from Tom & Joe’s Diner in Altoona shares his recipe for Shrimp Scampi with Linguine.

Ingredients:

Fully cooked shrimp, shelled and deveined (raw uncooked shrimp will provide a more tender result but add a level of complexity in cooking the shrimp properly)

Linguine (A whole wheat noodle will provide a better dish overall)

Minced Garlic

Olive Oil

Butter

Old Bay Seasoning

Optional ingredients to enhance flavor and add textures – Cooked broccoli or spinach

Directions:

1. Cook the linguine according to the directions on the package.  Drain and set aside until later.

2. In a large skillet on medium heat, sauté the minced garlic in butter and olive oil.  Be careful not to let the garlic get too brown.

3. Just when the garlic is on the verge of browning, add the shrimp to the skillet. Be sure to pat the shrimp dry with a paper towel before putting them in the skillet to eliminate any water from splattering or cooling down the skillet.

4. Heat the shrimp for a few minutes on each side.  You may want to add some more butter and olive oil to provide more sauce for the final dish.

5. Once the shrimp are heated, sprinkle a generous amount of Old Bay seasoning on the shrimp

6. Add the linguine noodles that were set aside to the skillet and toss the noodles throughout.

7. For added flavor or texture, you can add cooked broccoli or spinach at this point.

8. Once all of the ingredients are well mixed together slide on a plate and serve.

Head to Tom & Joe’s on Saturday, February 11 for their THON Fundraiser. The restaurant will donate 15 percent of the day’s sales and will match them through the Penn State Altoona Campus THON organization. 

Visit Tom & Joe’s Diner in Downtown Altoona or online for more information.