Shrimp Scampi and Linguine

prep time:: 20 minutes
total time:: 10 minutes

Makes 4 to 6 servings

Joseph Daboul

A simple dish that will be a success for any dinner party.

ingredients

1 lb.linguine
4 tbsp. butter
4 tbsp. extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
Kosher salt and freshly ground black pepper

directions

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 tablespoons of salt. Stir to make sure the pasta separates; cover. When the water turns to a boil, cook for a bout 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving a cup of the pasata water.
2
Meanwhile, 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 turn pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add the wine and the lemon juice to the pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, cooked pasta, and pasta water. Stir well and season with salt and pepper.
3
Drizzle over a little bit more olive oil and serve immediately.

notes

When cooking with wine, use wine that you would drink on its own. Usually the same wine used in the cooking process compliments the meal when served as a beverage.

Source: Joseph Daboul