Linguine and Shrimp Scampi

Ingredients

• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3/4 pound linguine
• 2 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/3 cup chopped fresh parsley leaves
• 1 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (1-2 lemons)
• 1/8 cup dry vermouth
• 1/8 teaspoon hot red pepper flakes

Directions

In a large pot of boiling salted water, cook the linguine for 7 to 10 minutes, or according to the directions on the package.

Toss the shrimp with the salt and pepper, set aside. In another large (12-inch), heavy-bottomed pan, melt the butter, olive oil and red pepper flakes over medium-low heat. Add the shrimp, and saute until the shrimp have just turned pink, about 3- 5 minutes turning them midway. Remove the shrimp from the heat to another plate. Add the garlic to the pan. Saute for 1 minute. Be careful, the garlic burns easily! Add the parsley, lemon zest, lemon juice and vermouth. Cook together for 1 minute. Toss to combine.

When the pasta is done, drain the cooked linguine. Immediately add the shrimp back to the pan with the sauce, add the linguine, toss well, and serve.