Shrimp Scampi with Linguini

For years I have collected so many recipes and many of them I never get to! This is one I wrote down on a scratch piece of paper when I was teaching school and it has been in the back of my recipe binder since then. I've been trying to go through all my old recipes and throw out the ones I don't want and finally try the ones I do.

I'm glad I finally pulled this one out. It is very quick and easy and so tasty just with a few simple ingredients. It's great for a weeknight dinner.

1/2-3/4 lb. linguini
2 Tbsp. butter
2 Tbsp. olive oil
1 large shallot
red pepper flakes
1 lb. shrimp, peeled & deveined (tail on or off, you choose)
salt and pepper
1/2 cup white cooking wine
1/2 lemon, juiced
fresh parsley

Cook pasta, reserving 1/2 cup pasta water.

In skillet, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-high heat. Saute shallots, garlic, and red pepper flakes until shallots are translucent; about 3-4 minutes. Season shrimp with salt and pepper and add to pan. Cook until pink; about 2-3 minutes. Remove shrimp and set aside. Add wine, lemon juice and bring to a boil. Add remaining Tbsp. of butter and oil. When butter has melted, return shrimp to the pan along with parsley, cooked pasta and reserved pasta water. Stir well and season with salt and pepper.

4 Servings
Calories per serving: 445