Shrimp Scampi with Linguini

This dish is a very quick fix, when you want something delicious, yet simple. Add some toasty garlic bread and you are good to go.

1 (16-ounce) package linquini noodles, uncooked

5 tablespoons extra-virgin olive oil, plus more for drizzling

5 tablespoons butter

2 shallots, finely diced

2 cloves garlic, minced

1 pound shrimp, peeled and deveined

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup dry white wine

1 teaspoon fresh lemon juice

1/4 cup fresh parsley, finely chopped

Prepare pasta according to package directions for al dente. Drain and set aside.

Meanwhile, heat 3 tablespoons olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and garlic to the pan; cook and stir until the shallots are translucent, about 2 to 3 minutes.

Season shrimp with salt and pepper; add to the skillet. Cook until the shrimp turn pink, about 2 to 3 minutes. Remove the shrimp from the pan and set aside.

Add the wine and lemon juice to the pan and bring to a boil. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. When the butter has melted return the shrimp to the pan. Remove from heat and add the parsley and cooked pasta. Toss to coat the pasta and drizzle with a bit more olive oil. Serve immediately.

Makes 4 servings