Shrimp Scampi with Linguini

I’m sorry there are no pictures in this post, but my phone is giving me fits and won’t let me mail them to upload, so . . . you’ll find all the pictures here:


1/2 stick butter
1/4 cup extra virgin olive oil
1 large shallot, minced
5 garlic cloves, minced
red pepper flakes, just a pinch (optional)
24 large shrimp, cleaned and deveined, tail on – six per person
6 ounces dry white wine
1 teaspoon of Better Than Bouillon (lobster base)
1 whole lemon juiced
1/4 cup parsley, finely chopped

1 pound pasta, cooked and drained, reserving 1 cup of pasta water for the above mixture.

Melt the butter and olive oil in a large skillet over medium heat. Add the shallots, the garlic and the red pepper, if using. Sauté about 3-4 minutes, until they’re soft and aromatic.

Season the shrimp with salt and pepper, then add to the pan. When they turn pink, you can remove them and keep them warm.

Add the wine, lemon juice and lobster base bouillon to the pan and reduce by half. At this point, you can add the 1 cup of pasta water and stir. Return the shrimp to the pan, season with salt and pepper.

Divide the pasta into four deep serving bowls, divide the shrimp on top, then pour the juice over each serving. Drizzle a little olive oil over top, sprinkle with the parsley and serve immediately.

4 healthy servings

I serve this with a glass of wine,  garlic bread and salad.

Bon Appetit!