Rogue Dutch Oven Cookers

    Kickin' Dutch oven Scampi with         Linguine

 

One of my favorite sea foods is shrimp and scampi is one of my favorite ways to prepare it. This is a good camp dish if you have in visiting your camp. It will knock  them off there feet. You may even get them to take up Dutch oven cooking.

 

1 pounds linguine

4 Tablespoons olive oil

5 Tablespoons butter

3 Tablespoons garlic, minced

1 pound shrimp, large ( U 16/20 )

½ teaspoon black pepper, fresh ground

¼ teaspoon hot red pepper flakes

¼ cup Italian parsley, chopped fine

¼ cup fresh squeezed lemon juich

¼ cup Parmesan cheese, grated 

 

In a deep 12" Dutch oven 13 to16 charcoals bring to boil a pot of well seasoned water ( about halfway up the pot ) . Add linguine and cook until tinder but not mushy.( al dente ) 7 to 10 minutes, drain. run under cool water, drain again, place the linguine back in the Dutch oven, toss with one Tablespoon olive oil, melt the butter with the remaining olive oil. Remove 3 to 6 charcoals.to medium heat. Add garlic and toss for about 4 minutes. Add the shrimp, 1 teaspoon salt, and pepper; Toss and cook until shrimp begins to turn pink5 to 7 minutes. Remove from from over charcoals and toss with red pepper flakes, parsley, lemon juice, Parmesan cheese. toss well and serve.