Shrimp Scampi

• 12 oz. linguine
• 1 1/2 lbs. extra-large shrimp, peeled and deveined
• 3 Tbsps. olive oil
• 3 Tbsps. butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine or chicken broth
• Salt and pepper to taste
• 1/8 tsp. red pepper flakes (optional)
• 2 Tbsps. fresh lemon juice
• 1/4 cup chopped fresh parsley

Cook linguine according to package instructions.  Reserve 1/4 cup pasta water before draining in case you’d like to thin the dish later.  Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat.  Add garlic and sauté 1-2 minutes until just lightly golden (don’t brown).  Add wine and simmer until liquid is reduced by half, about 2-3 minutes.  Add shrimp in an even layer; season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 -2 minutes per side.  Stir in lemon juice and parsley, then toss shrimp and sauce with pasta.  Thin with pasta water as needed.  Serve immediately.

Shrimp Scampi

• 12 oz. linguine
• 1 1/2 lbs. extra-large shrimp, peeled and deveined
• 3 Tbsps. olive oil
• 3 Tbsps. butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine or chicken broth
• Salt and pepper to taste
• 1/8 tsp. red pepper flakes (optional)
• 2 Tbsps. fresh lemon juice
• 1/4 cup chopped fresh parsley

Cook linguine according to package instructions.  Reserve 1/4 cup pasta water before draining in case you’d like to thin the dish later.  Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat.  Add garlic and sauté 1-2 minutes until just lightly golden (don’t brown).  Add wine and simmer until liquid is reduced by half, about 2-3 minutes.  Add shrimp in an even layer; season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 -2 minutes per side.  Stir in lemon juice and parsley, then toss shrimp and sauce with pasta.  Thin with pasta water as needed.  Serve immediately.