Gather ingredients. 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 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 kosher salt and black 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 browned bits of food off of the
bottom of the skillet with a wooden spoon.
Melt 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 black pepper.
Serving
Suggestions
Drizzle with 1 teaspoon olive oil to serve.
Originally Submitted
6/18/2024
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