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Shrimp Scampi with Linguini




Source of Recipe


Tyler Florence






List of Ingredients



• 1 lb. linguini
  
• 4 Tbsp butter
  
• 4 Tbsp EVOO, plus more for drizzling
  
• 1 lrg. shallot, finely diced
  
• 5 cloves garlic, sliced
  
• pinch red pepper flakes, optional
  
• 20 lrg. shrimp, about 1 lb., peeled and deveined
  
• Kosher salt and freshly ground pepper
  
• 1/2 c. dry white wine
  
• 1 lemon, juiced
  
• 1/4 finely chopped parley
  






Instructions



1. For the pasta, put a large pot of water on the stove to boil. When it has come to a boil, add a couple tbsps salt and the linguini. Stir to make sure the pasta separates, cover. When the water returns to a boil, cook for about 6-8 min. or until the pasta is not quite done. Drain the pasta, reserving 1 c. of the water.
   
2. Meanwhile, in a large skillet, melt 2 tbsps butter in 2 tbsps. EVOO over medium-high heat. Saute the shallots, garlic and red pepper flakes (if using) until the shallots are translucent, about 3-4 min.
   
3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2-3 min. Remove the shrimp from the pan; set aside and keep warm.
   
4. Add wine and lemon juice and bring to a boil. Add 2 tbsps butter and 2 tbsps EVOO. When the butter has melted, return the shrimmp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper.
   
5. Drizzle over a bit more EVOO and serve immediately. Makes 4-6 servings.