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|Scampi with Linguini
|Recipe contributed by Joan Lucia-Treese
- 1 pound linguini
- 4 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, chopped
- 5 cloves garlic, sliced
- Pinch of red pepper flakes
- 1 pound large shrimp, peeled & deveined, tail on optional
- Kosher salt and ground black pepper
- 1 cup dry white wine
- 1 lemon juiced
- 1/4 Cup finely chopped Italian parsley leaves
- 1 tablespoon oregano
- 1 tablespoon basil
- Grated cheese
|Cook pasta in a large pot of water adding a couple of tablespoons of salt when the water comes to a boil. Stir pasta and cook until al dente. Drain the pasta reserving 1 cup of pasta water. In a large skillet, melt 2 tablespoons of unsalted butter in 2 tablespoons of extra virgin olive oil over medium heat. Sauté the shallots, garlic and red pepper flakes until the shallots are tender, about 3-4 minutes. Season the shrimp with salt and pepper and add them to the pan. Cook until they have turned pink, about 2 minutes. Add wine and lemon juice and bring to a boil. Add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil. Stir in the parsley and the pasta and reserved pasta water. Stir well and season with salt and pepper. Add a bit more extra virgin olive oil and grated cheese. Serves 4.
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