Crevettes scampi

Ingrédients

• 12 oz. linguine
• 1 1/2 lbs uncooked extra large shrimp, (peeled and deviened)
• 3 Tbsp extra virgin olive oil
• 3 Tbsp unsalted butter
• 4 garlic cloves, (minced (4 tsp))
• 1/2 cup dry white wine*
• Salt and freshly ground black pepper
• 1/8 tsp red pepper flakes ((optional))
• 2 Tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Préparation

1. 1

   Cook linguine according to package instructions. Reserve 1/4 cup pasta water before draining in case you'd like to thin the dish later.

2. 2

   Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat. Add garlic and saute 1 - 2 minutes until just lightly golden (don't brown or it can taste bitter).

3. 3

   Add wine and simmer until reduced by half, about 2 - 3 minutes.

4. 4

   Add in shrimp in an even layer season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 - 2 minutes per side.

5. 5

   Stir in lemon juice and a parsley then toss shrimp and sauce with pasta. Thin with pasta water as needed. Serve immediately.