Shrimp Scampi

 A classic for a reason. Who doesn't love the combination of lemon, wine, garlic, butter and shrimp? Absolutely delicious. If you're going low carb, serve it over zoodles. If not, I recommend serving it over linguine. 

INGREDIENTS

·      1 pound of Linguine 

     4 tablespoons butter

·       4 tablespoons extra-virgin olive oil

·       3-4 garlic cloves, minced

·       1 pound large or extra-large shrimp, shelled

·       ½ cup dry white wine 

·       ½  teaspoon kosher salt, or to taste

·       ⅛ teaspoon crushed red pepper flakes, or to taste

·        Freshly ground black pepper

·        Freshly squeezed juice of half a lemon (or more to taste)

·       ¼ cup chopped parsley

·       crusty bread for serving 

 

PREPARATION

 

      For the pasta, Cook according to directions on box, reserve about 1 cup of cooking water, drain and set aside. 

In  In a large skillet, melt butter with olive oil. Add shrimp and saute 2-3 minutes. Add garlic in the last 30 seconds or so. Remove shrimp from pan, set aside and keep warm. Add wine, salt & pepper, red pepper flakes and lemon juice to pan and bring to a simmer. Let wine reduce by half, about 2 minutes.

2.   Add shrimp back to pan. Stir in the pasta and some of the pasta water if necessary. Top with parsley and serve with crusty bread.