lemon garlic shrimp scampi


1 (16 oz) package linguine, cooked as per package instructions ~ 1 pound large (16-20 count) shrimp, shelled & deveined (tail on, it looks nicer that way) ~ 3 tablespoons butter ~ 2 tablespoons olive oil ~ 4 cloves garlic, minced ~ ½ teaspoon red pepper flakes ~ ½ cup white wine ~ 1 tablespoon freshly squeezed lemon juice ~ ½ teaspoon fresh lemon zest ~ Salt & freshly ground black pepper to taste ~ 2 tablespoons finely chopped parsley ~ Parmesan cheese for sprinkling

Heat a medium-sized pan on medium heat. Add butter and olive oil. Once butter is melted, increase the heat and add the shrimp. Cook for 1 min and turn them over, add garlic and red pepper flakes; cook for another minute. Be careful not to overcook the shrimp or they will be tough. Set shrimp aside on a warm plate. Add white wine, lemon juice, and lemon zest to the pan. Add black pepper and salt to taste. Leave on high and let the sauce boil for 2-3 mins. Reduce heat to medium. Add shrimp and parsley and stir to coat with the sauce. Serve immediately over pasta sprinkled with some Parmesan cheese and chopped parsley.

Pasta with Lemony Shrimp Scampi: Garlic, fresh lemon juice and a splash of white wine make up the bright sauce in this quick-fix pasta dinner.