Shrimp Scampi with Linguini
6 to 8 Servings
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta…
In your Euro Cucina 3.6 liters pot add 4-6 quarts of water.
Cover the pot with its lid and heat the water for 5 minutes at med/high heat of temperature.
Reduce the heat or temperature at med/low and add the 2 spoons of olive oil.
Add the pasta and cover the pot with the lid back on and let boil for another 10 minutes for authentic “al dente” pasta. Stir occasionally. – For tender pasta let the pasta boil for an additional minute.
Drain the pasta immediately with your Euro Cucina drainer.
Meanwhile, in your Euro Cucina skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium heat.
Sautee the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 minutes.
Season the shrimp with salt and pepper; add them to the skillet and cook until they have turned pink, about 2 to 3 minutes.
Carefully remove the shrimp from the pan; set aside in your Euro Cucina mixing bowl to keep warm.
When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
Stir well and season with salt and pepper.
Drizzle over a bit more olive oil and serve immediately and ENJOY!!!