Shrimp Scampi

Shrimp Scampi

3/4 pound linguini

2 Tbs butter

4 Tbs extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

For the pasta, 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 make sure the pasta separates. When the water returns to a boil, cook until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 1 tablespoon butter in 4 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 1 tablespoon butter. 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.

2015 07 06