Basil Shrimp Scampi

• 1 pound dried linguine
• 1/4 cup (1/8 lb.) butter
• 2 tablespoons olive oil
• 1 1/2 pounds shrimp (35 to 40 per lb.), peeled (tails left on), deveined, and rinsed
• 2 tablespoons minced garlic
• 3/4 teaspoon hot chili flakes
• 1/4 teaspoon fresh-ground pepper
• About 1/4 teaspoon salt
• 1 cup dry white wine
• 2 cups lightly packed fresh basil leaves, slivered (see notes)

1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil.
3. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste.

linguine, butter, olive oil, shrimp, garlic, hot chili flakes, freshground pepper, salt, white wine, basil

Taken from www.myrecipes.com/recipe/basil-shrimp-scampi (may not work)