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| Scampi with Linguini |
| Recipe contributed by Joan Lucia-Treese |
| Ingredients |
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| Preparation |
| 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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