SHRIMP SCAMPI WITH LINGUINI (Brandon Fallenstein)

By LADONMANK

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• pich of red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• kosher salt and pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Preparation

Step 1

Cook the pasta. When it comes to a boil, add a couple of tablespoons of salt to the linguini. Stir to make sure the pasta seperates, cover. When the water returns to a boil, cook for about 6-8 minutes or until the pasta is not quite done. Drain the pasta, reserving 1 cup of the water.

Meanwhile, in a large skillet, melt 2 tablespoons in 2 tablespoons olive oil over med-high heat. Saute the shallots, garlic, and rep pepper flakes until the shallots are translucent, about 3-4 minutes. Season the shrimp with salt and pepper, add them to the pan and cook until they turn pink, about 2-3 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 and reserved pasta water. Stir well and season with salt and pepper. Drizzle a bit more olive oil and serve immediately.