Shrimp Scampi with Linguini

Ingredients

1 Lb Linguini

6 tablespoons Butter

6 tablespoons Extra Virgin Olive Oil, Plus more for drizzling

2 large Shallots, Finley Chopped

15 cloves Minced Garlic

1 teaspoon Red Pepper Flakes

20 large Shrimp, Peeled and Deveined

1/2 cup Dry White Wine

1 lemon Juiced

1/4 cup Finley Chopped Parsley Leaves

Kosher Salt and fresh ground pepper to taste

Directions

For the pasta, put a large pot of water on the stove to boil. When it comes to a boil, add a coupe tablespoons of salt and the linguini. When the water returns to a boil cook for about 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water. Meanwhile, in a large skillet, melt 3 tablespoon of butter in 3 tablespoons of olive oil over medium high heat. Sautee the shallots, garlic, and red pepper flakes 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 or 3 minutes. Remove the shrimp from the pan, set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 3 tablespoons of butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.