Shrimp Scampi Linguine

Buttery, garlicky, irresistible shrimp scampi - but make it pasta. We like how the heat from the red pepper flakes cuts through all the richness in this dish, but if you’re spice-sensitive, hold back half of the chile (you can always serve more on the side). This recipe calls for frozen shrimp, which we're huge fans of. You never have to wonder how long they've been sitting on ice at the seafood counter, and they thaw in no time at all, making them a great weeknight protein option to have in your back pocket.

1 lb linguini or other long pasta
4 Tbsp. butter
4 Tbsp. extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes
1 lb shrimp, peeled and deveined
kosher salt
black pepper, freshly cracked
½-¾ cup dry white wine
1 lemon, freshly squeezed
¼ cup fresh parsley leaves, finely chopped

Garnish:
extra-virgin olive oil

If Using Frozen Shrimp: Place unopened 1 lb bag of shrimp in a large bowl and fill with cool water. Place a heavy plate on top to submerge until thawed, about 45 minutes. If you're the kind of person who actually thinks about dinner more than a few hours before you're going to make it, you can also let the shrimp thaw overnight in the fridge. Alternatively, if you're in a hurry, take the shrimp out of the bag and let them soak in a big bowl of cold water - they'll be ready in about 15 minutes. However you thaw them, make sure to pat them dry before proceeding. 

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 Tbsp. of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6-8 minutes or until the pasta is al dente. Drain the pasta.

Meanwhile, in a large skillet, melt 2 Tbsp. butter in 2 Tbsp. olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3-4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2-3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 Tbsp. butter and 2 Tbsp. oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper.

Drizzle over a bit more olive oil and serve immediately.

Makes 4 servings.