Shrimp Scampi

• 1 pound Linguine Cooked In Salted Water According To Package Instructions, Then Drained And Liquid Reserved
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 whole Shallot, Diced
• 1 whole Lemon Zest, Grated
• 1 pinch Red Pepper Flakes (optional)
• 1 pound Shrimp Peeled And Deveined, Tails Optional
• 1- 1/2 cup Cooked Pasta Water Reserved
• 3/4 cups White Wine (Pinot Grigio Is Good)
• 1 whole Lemon, Juiced
• 1 cup Freshly Grated Parmesan

1. Cook pasta in salted water until 1 minute short of what the package specifies for al dente.
2. This should be approximately 8 minutes but see package cook times.
3. When its done, drain the pasta but first reserve 2 cups of the pasta water for later use.
4. While pasta cooks heat butter and olive oil in a saute pan over high heat.
5. Add shallot and saute until lightly browned.
6. Add lemon zest, red pepper flakes and shrimp.
7. Cook shrimp until almost pink on 1 side (about 2-3 minutes) then turn it over and cook for another minute on the other side.
8. When shrimp are almost cooked (they should still be a bit translucent) remove the mixture from the skillet into a bowl and set aside.
9. Add 1 1/2 cups of the reserved pasta water, white wine, and the pasta to the pan that the shrimp was in and toss to coat.
10. Cook for about 1-2 minutes over medium low heat, covered with a lid until most of the liquid has been absorbed and a sauce has formed*.
11. Add parsley and the shrimp mixture.
12. Cook for another minute or so, to finish cooking the shrimp.
13. Plate it, squeeze fresh lemon juice over the top and top with parmesan.
14. * Hint if pasta is too dry from over cooking add 1/4 cup additional pasta water.

linguine, butter, olive oil, shallot, lemon zest, red pepper, shrimp, water, white wine, lemon, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/shrimp-scampi-9/ (may not work)