Bring a large pot of salted water to a boil; cook
linguine in boiling water until nearly tender, 6 to
8 minutes. Drain.
Melt 2 T butter w/2 T EVOO in a large skillet over
medium heat. Cook and stir shallots, garlic, and
red pepper flakes in the oils until shallots are
translucent (3-4 minutes). Season shrimp w kosher
salt and pepper; add to the skillet and cook until
pink, stirring occasionally, 2-3 minutes. Remove
shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and
bring to a boil while scraping the browned bits of
food off of the bottom of the skillet with a wooden
spoon. Melt 2 T butter in skillet, stir in 2 T EVOO
into butter mixture, and bring to a simmer. Toss
linguine, shrimp, and parsley in the butter mixture
until coated; season w salt and pepper. Drizzle w/1
t olive oil to serve.
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