Shrimp Scampi With Linguini

By á-170456

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil plus
• more for drizzling
• 2 shallots finely diced
• 2 garlic cloves minced
• 1 pinch red pepper flakes (optional)
• 1 pound shrimp peeled, deveined
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup dry white wine
• 1 lemon juiced
• 1/4 cup finely-chopped parsley leaves

Details

Servings 4

Preparation

Step 1

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute 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; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

This recipe yields 4 to 6 servings.