Shrimp Scampi

What’s not to love about lemony, winey, garlicky, buttery shrimp and linguine?

Ingredients

• 1 pound peeled and deveined shrimp

• 1 pound linguine

• 1 lemon, juiced

• 3/4 cup white wine

• 4 tablespoons butter

• 2 tablespoons Koroneiki Olive Oil

• 3 cloves garlic, minced

• 1 shallot, finely chopped

• 1 teaspoon red pepper flakes

• 1/4 cup parsley, finely chopped

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Bring a large salted pot of water to a boil and cook the linguine to al dente.

2. Season the shrimp with salt, pepper and red pepper flakes.

3. Heat a large skillet over medium heat and add olive oil and 2 tablespoons butter. Add the shallots and garlic to the skillet and saute for a few minutes until the shallots are softened. Add the shrimp to the skillet and cook for about 2 minutes per side until just cooked through. Remove the shrimp and set aside.

4. Add the lemon juice, wine and remaining butter to the skillet. Add a pinch of salt and pepper and simmer for a few minutes until slightly reduced.

5. Once the pasta is cooked, drain and add to the skillet with a splash of pasta water. Return and shrimp to the skillet and toss to coat.

6. Top with parsley and dig in!

Takes 20 minutes

Serves 4