[senior citizen]

CHRISTMAS SHRIMP SCAMPI with LINGUINI


Serves 4


1 pound linguini


4 tablespoons unsalted butter


4 tablespoons extra virgin olive oil, plus more for drizzling


1 large shallot, chopped


5 cloves garlic, sliced


Pinch of red pepper flakes


1 pound large shrimp, peeled & deveined, tail on optional


Kosher salt and ground black pepper


1 cup dry white wine


1 lemon juiced


1/4 Cup finely chopped Italian parsley leaves


1 tablespoon oregano


1 tablespoon basil


Grated parmesan cheese


PREPARATION:


Boil large pot of water, adding salt when the water comes to a boil.


Stir pasta and cook until al dente.

Drain the pasta reserving 1 cup of pasta water.


In a large skillet, melt 2 tablespoons of unsalted butter in 2 tablespoons of extra virgin olive oil over medium heat.


Sauté the shallots, garlic and red pepper flakes until the shallots are tender, about 3-4 minutes.


Season the shrimp with salt and pepper and add them to the pan.


Cook until they have turned pink, about 2 minutes.


Add wine and lemon juice and bring to a boil.


Add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil.


Stir in the parsley and the pasta and reserved pasta water.

Stir well and season with salt and pepper.


Add a bit more extra virgin olive oil and grated cheese.