Chickbits

Spinach Linguini w/Shrimp

1 lb spinach linguini
1 lb shrimp (peeled/deveined)
4 T butter
2 cloves garlic (minced)
2 shallots (chopped)
1 lemon (juiced)
Sea salt & fresh ground pepper
4 T extra virgin olive oil
½ c good dry white wine

In large pot, boil water then add sea salt and cook linguini according to package directions. Do not over cook, the linguini should be al dente.

While linguini is cooking, in large deep skillet add half the olive oil (2T) and butter (2T). Add minced garlic, chopped shallots and saute. Sprinkle shrimp with sea salt and fresh ground pepper and add to skillet. Cook just until shrimp turn pink then remove them from skillet. Add dry white wine and lemon juice to skillet and bring to boil. Add the remaining butter and olive oil. Using pasta fork add linguini directly from pot and gently toss with tongs.

Plate linguini using pasta fork or tongs. Add shrimp back into skillet and toss to rewarm. Spoon shrimp and sauce from skillet over linguini. Sprinkle generously with Parmesan. Serve with salad, garlic rolls and remaining white wine.

Divertiti!

Serves 4

Compliments to Aunt Michele and her exceptional culinary skills & Tyler Florence whose Shrimp Scampi with Linguini was the inspiration for this dish.