Instruction​

• Finely chop the shallot and garlic

• In a large pot, boil water to cook your linguine​

  • I used Black Bean Pasta, but any linguine will work​

  • This pasta should be cooking while you simultaneously prepare the shrimp scampi base in a separate pan per instructions below

• Heat a pan on medium-high and add the butter and olive oil

• Saute the shallots and garlic for about 3 minutes

• Season with:

  • Salt and pepper​

  • Red chili flakes

• Add the shrimp and season with:

  • Salt and pepper​

  • Red chili flakes

• Saute until the shrimp is pink on all sides

• Remove the shrimp from the pan and set aside

• Pour the white wine into the pan with another pad of butter and a drizzle of olive oil

• Simmer while stirring for about 2 minutes until it reduces and thickens

• Once thickened, add and stir together:

  • your cooked shrimp

  • finely chopped parsley

  • the juice of half a lemon

• Drag the el dente pasta from your pot into the pan with tongs, carrying over starchy pasta water as you do so

• Toss the pasta together with the sauce

• Plate with a sprig of parsley as garnish