Shrimp Scampi
Original Source
Ingredients
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes
- 1 pound shrimp, peeled and deveined
- 1/2 cup dry white wine
- Juice and zest of 1 lemon
- 1/4 cup finely chopped parsley leaves
Instructions
- Boil a large pot of water for the pasta. If using dry pasta, cook after cooking shallots. If fresh pasta, after adding wine to the pan
- In a large skillet, melt 2 tablespoons butter in 2 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 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. Serve immediately with fresh grated parmesan if desired
