Shrimp Scampi

With the summer temps we've been having I wanted to make a quick easy and light dinner. It doesn't get any easier than Shrimp Scampi! Make sure you get some Italian bread to dip in all that yummy sauce. I serve mine over pasta but some like it over rice. Enjoy!

1 lb of linguine ( save about a cup of pasta water )
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced

1/4 cup finely chopped parsley leaves melt 2 tablespoons butter in 2 tablespoons olive oil 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.

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 to the pan along with the parsley and cooked pasta and some of the reserved pasta water. Stir well and season with salt and pepper.

Drizzle over a bit more olive oil and serve immediately.