Bring a large pot of salted water to a boil, cook
linguine in boiling water until nearly tender, 6-8
minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons
olive oil in a large skillet over medium heat.
Cook and stir shallots, garlic, and red pepper
flakes in the hot butter and oil until shallots
are translucent, 3 to 4 minutes. Season shrimp
with salt and pepper, add to the skillet and
cook until pink, stirring occasionally, 2 to 3
minutes. Remove shrimp from skillet and keep
warm.
Pour white wine and lemon juice into skillet
and bring to a boil while scraping the brow ned
bits of the bottom of the skillet with a wooden
spoon. Met 2 tablespoons butter in skillet,
stir 2 tablespoons olive oil into butter
mixture, and bring to a simmer. Toss linguine,
shrimp, and parsley in the butter mixture until
coated; season with salt and pepper. Drizzle
with 1 teaspoon of olive oil to serve.
Originally Submitted
9/10/2015
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