Happy Mardi Gras everyone! While I didn't make this dish for Mardi Gras specifically, it could still sort of work. It has shrimp in it anyways.
Ok, so I made this for Valentine's Day, I'm just a slacker and just now getting around to posting it. Whatever you make it for, it's quite yummy and easy to put together. Make up a holiday if you need to. Sometimes you need to spruce up a Wednesday night just so you can get through the rest of the week.
Shrimp Scampi with Linguini
Adapted from Tyler Florence
1 pound fresh linguini
4 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup heavy cream
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates. Cook pasta for 2-3 minutes. (If using dried pasta, cook per package directions.) Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine, heavy cream and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.