Shrimp Scampi with Bucatini Noodles

• 8 ounces bucatini noodles
• 2 tablespoons olive oil
• 1 shallot, chopped
• 6 cloves garlic, smashed and minced
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 6 tablespoons salted butter, cut into pieces
• 1 pound large shrimp (16-20 count), peeled and deveined
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1/2 lemon, juiced

1. Bring a large pot of salted water to a boil over high heat.
2. Add the bucatini and cook according to package directions for al dente.
3. Drain and set aside.
4. Warm the olive oil in a large skillet over medium heat.
5. Add the shallots, garlic, red pepper flakes and some salt and pepper.
6. Saute until fragrant, about 1 minute, then stir the ingredients and increase the heat.
7. Add the wine and butter, about 1/2 tablespoon at a time.
8. Bring to a boil and cook until reduced by half, 1 to 2 minutes.
9. Stir to combine.
10. Stir in the shrimp and cook on each side until pink and just cooked through, 3 to 4 minutes.
11. Toss in the cooked bucatini, parsley, tarragon and lemon juice.

bucatini noodles, olive oil, shallot, garlic, red pepper, kosher salt, white wine, butter, shrimp, parsley, tarragon, lemon

Taken from www.foodnetwork.com/recipes/nancy-fuller/shrimp-scampi-with-bucatini-noodles.html (may not work)