Shrimp Scampi With Linguine
2 oz linguine
1 tbls butter
1 tbls olive oil, plus more for drizzling
1/2 shallot, finely diced
½ tsp garlic, minced
Pinch red pepper flakes, optional
6 medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
2 tbls dry white wine
1 tsp lemon juice
1 tsp parsley leaves
1 tbls grated Parmesan cheese
Put a pot of water on the stove and bring to boil. Add a sprinkle of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook until the pasta is al dente, 6-8 minutes. Drain and set aside.
Meanwhile, in a large skillet, heat ½ tbls butter and ½ tbls olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add to the pan and cook until they have turned pink, 2-3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice, bring to a simmer. Add ½ tbls butter and ½ tbls oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Season with salt and pepper and toss to mix. Drizzle with olive oil, sprinkle Parmesan cheese over top and serve immediately.
1 serving, 550 calories