A new take on traditional sushi that combines the tastes of shrimp scampi with the way sushi rolls are served.
Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1/4 cup butter. 1/4 cup olive oil. 1/4 cup fresh parsley, chopped. 1/4 cup dry white wine. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional. 1 lemon, juiced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 2 nori seaweed sheets. Sushi rice prepared.
Instructions: Follow the directions on the package to cook the linguine pasta. Once it's done, drain it and set it aside. Warm up the butter and olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Add the white wine, salt, pepper, red pepper flakes if using, and stir them in. Add two more minutes of cooking. Stir the lemon juice, soy sauce, and sesame oil together in the pan. Toss the cooked linguine in the shrimp scampi sauce after adding it to the pan. Put a nori sheet on a bamboo sushi mat to start making sushi. Cover the nori with a thin layer of sushi rice, leaving a small edge around the outside. Put some of the shrimp scampi linguine on top of the sushi rice and spread it out evenly. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. Use a sharp knife to cut the sushi roll into separate pieces. If you want, you can serve sushi linguine shrimp scampi with soy sauce and pickled ginger.
Prep Time: 20 minutes
Cook Time: 15 minutes
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