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.

Add wine and lemon juice to the skillet and bring to a boil then Add 2 tablespoons butter and 2 tablespoons oil.

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!!!