Shrimp Scampi Linguine
Ingredients:
- 1 LB linguine
- 4 T butter
- 4 T EVOO, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 LB shrimp, peeled and deveined
- 1 or 2 boxes of "Private Selections" White Wine & Garlic Mussels
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine (I used Chardonnay)
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Directions:
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir ti make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons EVOO over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. In another pan, cook your mussels, according to the package, and set aside. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp and mussels to the pan along with parsley and cooked pasta.
***I do not have the final product. It was soooo good, we just ate ALL up!!***
