Shrimp Scampi Con Linguine

• 1 lb shell on jumbo shrimp (shells reserved)
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, crushed
• 12 cup butter (not margarine)
• 1 teaspoon dried tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon peel, grated
• 1 tablespoon a 1 type steak sauce
• 1 teaspoon Worcestershire sauce
• 12 teaspoon louisiana hot sauce
• 3 tablespoons dry vermouth
• 1 tablespoon dried parsley or 3 tablespoons fresh parsley
• 12 lb linguine (cooked al dente)

1. Peel and devein shrimp reserving shells (shrimp stock).
2. In a small sauce pan add 1c water, 1 Tbl Old Bay, 1/4 tsp cayenne, 1tsp cajun seasoning, shrimp shells.Bring to a boil and reduce by half.
3. Voila Shrimp stock!
4. Now strain the shells and spices through a fine sieve and reserve the 1/2 c of tasty stock.
5. Saute onion in butter for 3-4 minutes Add garlic saute 2 minutes more stirring constantly.
6. Add tarragon and next 5 ingredients bringing to a boil and then deglaze the pan with dry vermouth.
7. After 2 mins add Shrimp stock and boil 1 min longer.
8. Reduce heat to medium and add shrimp sauteing for 3 mins until shrimp just begin to turn pink.
9. Add cooked Linguine and parsley -- folding to coat evry last strand with the scampi sauce.
10. Serve hot with Garlic Toast and a Arrugala salad.
11. Mangia.

shell, yellow onion, garlic, butter, tarragon, lemon juice, lemon peel, sauce, worcestershire sauce, hot sauce, parsley, linguine

Taken from www.food.com/recipe/shrimp-scampi-con-linguine-420663 (may not work)