Shrimp Scampi with Pasta

Ingredients

• •16 ounce linguine pasta (1 (16 ounce) package)
• •2 tablespoons butter (2 tablespoons)
• •2 tablespoons extra-virgin olive oil (2 tablespoons)
• •2 shallots (finely diced)
• •2 cloves garlic (minced)
• •1 pinch red pepper flakes (1 pinch)
• •1 pound shrimp (peeled and deveined)
• •1 pinch kosher salt and freshly ground pepper (1 pinch)
• •0.5 cup dry white wine (0.5 cup)
• •1 lemon lemon juice (1 lemon)
• •2 tablespoons butter (2 tablespoons)
• •2 tablespoons extra-virgin olive oil (2 tablespoons)
• •0.25 cup fresh parsley leaves (0.25 cup finely chopped)
• •1 teaspoon extra-virgin olive oil (1 teaspoon)

Instructions

1. Gather ingredients.
2. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
3. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
4. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
5. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
6. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
7. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
8. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
9. Serve hot and enjoy!