Food Network: Shrimp Scampi with Linguini

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Shrimp Scampi with Linguini
Recipe courtesy Tyler Florence

Ingredients
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

Instructions
For the pasta, put a large pot of water on the stove to boil. When it
has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the

pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the
pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high
heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are
translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and
cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside
and keep warm. Add wine and lemon juice and bring to a boil. 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 and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit
more olive oil and serve immediately.