Shrimp Scampi With Linguine
- 2 tablespoons salt
- 1 pound linguine
- 4 tablespoons butter, divided
- 4 tablespoons extra-virgin olive oil, divided, 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, deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
- Additional salt and pepper
Boil a large pot of water on the stove. When water boils, add the salt and linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook pasta about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta, reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil over medium-high heat. Saute the shallots, garlic and pepper flakes, if using, until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add to the pan and cook until they turn pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice to the pan and bring to a boil. Add 2 tablespoons of the butter and 2 tablespoons of the olive oil. When 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 a bit more olive oil and serve immediately.
Makes 4 to 6 servings.