shrimp scampi with linguini

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine
• 1/4 cup olive oil
• 1/4 cup butter
• 6 cloves garlic, minced
• 1 pound peeled and deveined medium shrimp
• 3/4 cup white
• 1/2 cup lemon juice
• 1/4 teaspoon crushed red pepper
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• 1/2 pint grape tomatoes, halved
• 2 tablespoons grated pecorino romano cheese
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink. transfer the linguine to a large mixing bowl.
• heat the olive oil and butter together in large skillet over medium heat until the butter is melted. cook and stir the garlic in the butter and oil for 2 to 3 minutes. add shrimp and cook for 4 to 5 minutes, stirring frequently. stir in the , lemon juice, red pepper, basil, and salt and cook another 1 minute. mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. sprinkle the pecorino romano cheese and parsley over the pasta and sauce; toss until well mixed.