Shrimp Scampi
With Linguini
Recipe:
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes (optional)
- 20 large shrimp (about 1 pound), peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- ¼ cup finely chopped parsley leaves
Directions:
- Put a large pot of water on the stove to boil. When it has come to a boil, add a couple of tablespoons of salt and the linguini. Stir to separate the pasta and cover. Once the water returns to a boil, cook for 6 to 8 minutes or until the pasta is just underdone. Drain the pasta, reserving 1 cup of pasta water.
- In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
- Season the shrimp with salt and pepper, then add them to the pan. Cook until the shrimp turn pink, about 2 to 3 minutes. Remove the shrimp from the pan, set aside, and keep warm.
- Add the wine and lemon juice to the pan, bringing it to a boil. Stir in 2 tablespoons butter and 2 tablespoons olive oil. Once the butter has melted, return the shrimp to the pan along with the parsley, cooked pasta, and reserved pasta water. Stir well and season with salt and pepper.
- Drizzle with additional olive oil and serve immediately.
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