Shrimp Scampi with Linguini

shrimp pasta


1 pound Shrimp, peeled and deveined, tails removed

1 box Linguini

2 tablespoons butter

2 tablespoons Olive Oil

1 tablespoon Lemon Juice

1/2 cup White Wine

3 Garlic Cloves, thinly Sliced

2 tablespoons Shallot, minced

Red Pepper Flakes, to taste

Salt, to taste

Pepper, to taste

2 tablespoons Parsley, roughly chopped


Bring a large pot of salted water to boil.  Cook linguini until al dente, 7-8 minutes.  Drain and rinse under very cold water to stop the cooking and prevent the pasta from lumping together.

In a large skillet, heat the butter and olive oil over medium-high heat. Add garlic and minced shallots. Sauté for 2-3 minutes to soften.  Add lemon juice and white wine. If using, add red pepper flakes.  Let the sauce reduce by half. Season the shrimp well with salt and pepper. Add the shrimp to the skillet, sauté for 3-4 minutes until the shrimp are fully cooked.  Add the linguini and toss to coat with the sauce.  Mix in the fresh parsley for garnish.