Shrimp Scampi Linguini

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Serves 4

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Ingredients:

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1 lb. linguini+ Add to Shopping List

4 tablespoons butter+ Add to Shopping List

4 tablespoons extra-virgin olive oil, plus more for drizzling+ Add to Shopping List

2 shallots, finely diced+ Add to Shopping List

2 cloves garlic, minced+ Add to Shopping List

1/2 teaspoon red pepper flakes, optional+ Add to Shopping List

1 lb. shrimp, peeled and deveined+ Add to Shopping List

Kosher salt, to taste+ Add to Shopping List

1/2 cup dry white wine+ Add to Shopping List

3 tablespoons lemon juice+ Add to Shopping List

1/4 cup finely chopped parsley leaves+ Add to Shopping List

Freshly grated Parmesan, for topping+ Add to Shopping List

Freshly ground black pepper, to taste+ Add to Shopping List

Directions:

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 and 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; 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, top with freshly grated Parmesan and serve immediately.

Course:

Dinner

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Rate this Recipe

Ingredients:

1 lb. linguini

4 tablespoons butter

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

2 shallots, finely diced

2 cloves garlic, minced

1/2 teaspoon red pepper flakes, optional

1 lb. shrimp, peeled and deveined

Kosher salt, to taste

1/2 cup dry white wine

3 tablespoons lemon juice

1/4 cup finely chopped parsley leaves

Freshly grated Parmesan, for topping

Freshly ground black pepper, to taste

Directions:

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 and 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; 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, top with freshly grated Parmesan and serve immediately.

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Shrimp Scampi Linguini

Serves 4

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