This shrimp scampi with linguini recipe results in lots of garlicky shrimp with some white wine and lemon juice.
Ingredients:
1 (16 ounce) package linguine
¼ cup olive oil
¼ cup butter
6 cloves garlic, minced
1 pound peeled and deveined medium shrimp
¾ cup white wine
½ cup lemon juice
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
½ pint grape tomatoes, halved
2 tablespoons grated pecorino romano cheese
1 tablespoon chopped fresh parsley
Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink; transfer to a large bowl.
Heat olive oil and butter together in large skillet over medium heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add shrimp; cook, stirring frequently, 4 to 5 minutes. Stir in wine, lemon juice, basil, salt, and pepper flakes; cook 1 minute more. Stir in tomatoes; cook 1 minute. Toss scampi with linguine to combine. Sprinkle with Pecorino Romano cheese and parsley; toss until combined.
