Thought that I had blogged this recipe. Then a friend asked for it...went to the blog..even I can't find it...haha. So Danielle here it is:
Ingredients:
1 lb fresh cleaned and deveined shrimp (16-20 count* at least)
1 lb linguine
4 Tbl butter divided
4 Tbl olive oil, divided
2 shallots minced
3 garlic cloves minced
red pepper flakes
1/2 cup dry white wine
juice of a large lemon
1/4 cup capers rinsed, drained (optional**)
fresh parsley for garnish
Cook pasta 6-8 minutes - not quite al dente, drain
In a saute pan, heat 2 Tbl butter with 2 Tbl olive oil. Add shallots, garlic and red pepper flakes to taste. Season the shrimp with salt and pepper. Cook shrimp 2-3 minutes turning once. Remove shrimp and set aside.
To the sauté pan, add wine, lemon juice and capers (if using) and bring to simmer. Add remaining 2 Tbl butter and oil to the liquid. When combined add shrimp to the pan with parsley and pasta. Season with a little salt and pepper. When plated drizzle a dash of olive oil on top.
* 16-20 count means there are at least 16-20 shrimp per pound
** the capers add a salty flavor similar to a piccata sauce. I love them but if you want pure scampi leave them out.
LOVE MY SHRIMP!
ENJOY!
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