Shrimp Scampi with Linguine is one of my all-time favorites to prepare. Seafood is loved by everyone in my home. Some of my boys love their seafood fried and the other boys like their fish grilled. I personally love all seafood whether the fish is grilled, BBQ or fried. This is a great recipe for Lent.
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- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- ½ cup drycooking white wine
- Juice of 1 lemon
- ¼ cup finely chopped parsley leaves
- For the pasta, put a large pot of water on the stove to boil.
- When it has come to the boil, add a couple of tablespoons of salt and the linguini.
- Stir to make sure the pasta separates; cover.
- When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
- Drain the pasta.
- 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 have turned pink, about 2 to 3 minutes.
- Remove the shrimp from the pan; set aside and keep warm.
- Add wine and lemon juice and bring to a boil.
- Add 2 tablespoons butter and 2 tablespoons oil.
- When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
- Stir well and season with salt and pepper.
- Drizzle over a bit more olive oil and serve immediately.
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