Shrimp Scampi Sauce Over Tagleatell Pasta

  

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Serves 6

Ingredients

1 pound tagliatelle pasta

Coarse salt

1cup pasta water 

Olive oh 

Shrimp

1 stick butter

¼ cup extra-virgin olive oil, 

2 pounds large shrimp, peeled and deveined

Freshly ground black pepper

5 garlic cloves, minced

1 shallot, minced 

1/2 teaspoon crushed red pepper flakes

Salt

1 1/2 tablespoons freshly grated lemon zest

Juice of 1 lemon

1/4 cup chopped fresh parsley leaves

Directions

Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1 cup of the pasta water.

In a large skillet add all sauce ingredients and cook. Add shrimp and cook only until light pink.

Add pasta water and olive oil to the cooled pasta. Plate pasta and top with shrimp and sauce 

Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.

Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice. 

Add pasta to cooking pot cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.