EASY SHRIMP SCAMPI

INGREDIENTS:

- 1 lb linguini pasta

- 20-24 raw shrimp (peeled and deveined)

- 4 tbsp butter

- 4 tbsp olive oil

- 3 tbsp shallot (finely diced)

- 1 large clove, or 2 small cloves of garlic (finely minced)

- 1 pinch red pepper flakes

- 1/2 cup dry white wine (I used a Pinot Grigio from Aldi for $2.98)

- Juice of 1 1/2 lemons

- Salt & pepper

- 1/2 cup chopped parsley (plus more for garnish)

INSTRUCTIONS:

1. Bring a large pot full of water to a boil. Generously salt the water before putting the pasta in. Cook the pasta according to "al dente" directions on package. About 11-12 minutes for Barilla linguini. Drain pasta and coat with 2 tbsp of olive oil so the pasta does not clump together.

2. Meanwhile, in a large skillet, melt 2 tbsp of butter and remaining 2 tbsp of olive oil over medium-high heat. Cook the shallots, garlic and red pepper flakes until the shallots are soft and translucent (about 4 minutes). Add the shrimp to the skillet and season with salt and pepper. Cook shrimp until they just turn pink, about 2 1/2-3 minutes. Remove the shrimp from the pan and put aside.

3. Add white wine and lemon juice and bring to a boil. Reduce until slightly thicker (about 5 minutes). Add remaining 2 tablespoons of butter until melted. (While the heat is still on) Return the pasta and shrimp to the skillet along with the parsley and toss into the sauce until the pasta and shrimp are well coated. Plate and sprinkle with parsley or a lemon wedge if desired!

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