Langostino Scampi Pasta

• Linguini, Brown Rice Or Regular
• 4 Tablespoons Butter, Or Earth Balance (dairy Free), Divided Use
• 4 Tablespoons Olive Oil, Divided
• 1 whole Shallot, Finely Diced
• 5 cloves Garlic, Sliced
• 1 pinch Red Pepper Flakes
• 1 pound Cooked Langostino Tails
• Salt And Pepper, to taste
• 1 whole Lemon, Juiced
• 1/2 cups White Wine
• 1/4 cups Finely Chopped Parsley Leaves

1. To start the pasta, bring a large pot of water to a boil then add salt and pasta.
2. Stir the pasta to separate then cover the pot.
3. Once the water comes back to a boil, cook for about 6-8 minutes, until the pasta is not quite done.
4. Drain the pasta and reserve a cup of the pasta water.
5. Meanwhile, in a large skillet, melt 2 tablespoons of the butter with 2 tablespoons of the oil over medium-high heat.
6. Then add the shallots, garlic, and red pepper flakes and saute until the shallots are translucent (about 3-4 minutes).
7. Season the tails with salt and pepper and add to the sauce to heat and absorb the flavors (about 2 minutes).
8. Remove the tails then add in the lemon juice and wine.
9. Bring to a boil then add the remaining butter and oil.
10. Once the butter has melted, add the tails back in as well as the parsley, pasta, and pasta water.
11. Stir well and season with additional salt and pepper.

butter, olive oil, shallot, garlic, red pepper, langostino tails, salt, lemon, white wine, parsley

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