Shrimp scampi deliciousness; lemon, garlic, and wine, tossed with linguine and shrimp for a quick and easy flavor-packed weeknight meal.
In the time it takes to boil pasta you can create this simple restaurant-quality dish.
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Hubby and I LOVE Italian food! And we make it pretty dang well, if I do say so myself. His homemade meatballs are to die for. And I make a pretty mean meat sauce (coming soon).
We almost always use a red sauce, but once in a while I like something lighter. This shrimp scampi dish is light and quick and easy.
Start by cooking a half of a box of linguine. I had some leftover from when Hubby made this plate of heaven with my Fresh Homemade Basil Pesto.
While the pasta is cooking, melt butter with the olive oil in a large skillet over medium high heat. Add the garlic, shallot, and Italian seasoning.
Cook for a couple of minutes, then add the shrimp.
Cook, stirring occasionally, until shrimp are pink. This should just take a few minutes.
Add the lemon juice, wine, and some salt to taste.
Turn off the heat and stir in the pasta and parsley.
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