“Lighter” Shrimp Scampi with Linguini

 

1 pound linguini, whole wheat, or regular

4 tablespoons butter

4 tablespoons EVOO

1 large shallot- finely diced

4 cloves garlic- minced

pinch red pepper flakes

20 large shrimp

Kosher salt

fresh black pepper

½ cup white wine

1 lemon- juiced

¼ cup parsley- finely diced

 

Cook pasta in 2 tablespoons salt until almost done.  Drain reserving 1 cup of water.  In a skillet melt 2 tablespoons butter & 2 tablespoons EVOO over medium-high heat.  Sauté the shallots, garlic, and red pepper flakes for 3-4 minutes.  Season shrimp with salt and pepper and then add them to the skillet and cook shrimp for 2-3 minutes.  Remove shrimp with a slotted spoon to a platter and cover with foil to keep them warm.  Add wine and lemon juice to the pan and bring to a boil.  Add remaining butter and EVOO as soon as butter melts add shrimp, pasta, pasta water, and parsley tossing well.  Season with salt and pepper and serve immediately. 

 

Serves 4