Shrimp Scampi

Ingredients:

• 1 pound (450g) large shrimp, peeled and deveined
• 8 ounces (225g) linguine or spaghetti
• 4 tablespoons (60g) unsalted butter
• 3 tablespoons (45ml) extra virgin olive oil
• 4 cloves garlic (15g), minced
• 1/2 cup (120ml) dry white wine
• 1/4 teaspoon (1g) red pepper flakes
• 1/2 teaspoon (3g) salt, plus more to taste
• 1/4 teaspoon (1g) freshly ground black pepper
• 2 tablespoons (8g) fresh parsley, chopped
• 1 tablespoon (15ml) fresh lemon juice
• Lemon wedges for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the garlic and sauté for 1 minute until fragrant, being careful not to burn.
3. Add the shrimp to the skillet in a single layer, season with salt, black pepper, and red pepper flakes. Sauté the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Pour the white wine into the same skillet and bring to a simmer. Let it reduce by half, about 2-3 minutes.
5. Lower the heat to medium-low, then stir in the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter has melted, add the cooked pasta and shrimp back to the skillet.
6. Toss the pasta and shrimp to combine, adding the reserved pasta water a little at a time if needed to loosen the sauce.
7. Stir in the lemon juice and chopped parsley until well combined. Taste and adjust the seasoning if necessary.
8. Transfer the shrimp scampi to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the top.

Notes:

For a richer flavor, use a good quality unsalted butter and a dry white wine you enjoy drinking. This dish pairs well with a green salad and crusty bread for soaking up the sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the texture of the shrimp may change upon reheating.