Shrimp Scampi

• 18 jumbo shrimp (3/4 lb), peeled, deveined
• 4 tbsp lemon juice
• 1 stick salted butter
• 1/4 olive oil
• 1/2 cup dry white wine
• 5 large garlic cloves, minced
• 1/4 cup flat-leaf parsley, chopped
• 1 dash cayenne pepper
• 1/3 lb linguini pasta
• 1 tbsp cornstarch

1. 1) Bring 4 quarts of water to boil.
2. 2) In a heavy 12-15" skillet pan, heat olive oil on medium-high heat.
3. 3) Saute about 4 of the garlic cloves, leaving about 1 clove for later.
4. 4) When garlic starts to brown, add white wine and butter. Stir until melted.
5. 5) Add shrimp and cayenne pepper and cook until almost done, 5-7 minutes if frozen.
6. 6) Remove shrimp from pan into a bowl and cover.
7. 7) Start pasta, cook 7-9 minutes or until done.
8. 8) Add lemon juice, parsley and last garlic clove. Reduce water content by half, 3-4 minutes on high heat.
9. 9) Add cornstarch and whisk sauce until thickened.
10. 10) Add shrimp back to pan, cook for 4-5 minutes on medium-low heat.
11. 11) Drain pasta, transfer to bowl and toss with shrimp and sauce.

jumbo shrimp, lemon juice, butter, olive oil, white wine, garlic, flatleaf parsley, cayenne pepper, pasta, cornstarch

Taken from www.epicurious.com/recipes/member/views/shrimp-scampi-50161893 (may not work)