Linguine with shrimp


Ingredients:

1 1/2 lbs medium-sized shrimp

1/4 cup olive oil

1/4 cup unsalted butter

1 cup thinly sliced scallions

1 tsp minced garlic

1/4 cup fresh lemon juice

2 tbsp minced fresh basil

Salt

Freshly ground black pepper

1/4 cup minced parsley leaves

1 lb linguine





Method:



Peel and de-vein the shrimp.

Wash thoroughly under cold water and blot dry with a paper towel.

Set aside.In a large sauté pan, heat olive oil over medium heat, and then add 1/4 cup butter.

Add the scallions and cook, stirring constantly, for about 2 minutes.

Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes.

Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimps turn pink, in about 2 to 3 minutes.

Add the lemon juice and basil, turn the heat to low and cook, stirring constantly, for about 30 seconds.

Season with 1 tsp salt and pepper.

Stir in parsley and remove from heat.

Cook the pasta in 6 quarts boiling water with 1 tbsp salt until ready.

Drain in a strainer, transfer to a bowl containing 1 tbsp butter and toss quickly.

Add half of the shrimp mixture to pasta and toss well.

Spoon remaining shrimp mixture on top and serve immediately.