Summer Shrimp Scampi With Linguini

• 1 lb linguine
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1 large shallot, finely diced
• 5 garlic cloves, sliced thin
• 1/4 teaspoon red pepper flakes
• 20 large shrimp, peeled and deveined, tail on
• salt & freshly ground black pepper
• 2 cups grape tomatoes, quartered
• 1/2 cup white wine
• 1/2 cup basil pesto
• 1 lemon, zested & juiced

1. For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid.
2. If using frozen shrimp, defrost them in a strainer under cold running water.
3. Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.

linguine, butter, extra virgin olive oil, shallot, garlic, red pepper, shrimp, salt, grape tomatoes, white wine, basil pesto, lemon

Taken from www.food.com/recipe/summer-shrimp-scampi-with-linguini-386963 (may not work)