classic shrimp scampi

(adapted by Melissa Clark)

Ingredients:

1 pound large or extra-large shrimp, shelled (reserve the shells)

¾ cup dry white wine

½ medium shallot, finely chopped

1 tablespoon butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

½ teaspoon kosher salt, or to taste

Pinch of crushed red pepper flakes, or to taste

Freshly ground black pepper

3 tablespoons chopped Italian parsley

Freshly squeezed juice of half a lemon

1/2 teaspoon lemon zest

6-8 ounces linguine pasta

Crusty bread, for serving

Directions:

In a small saucepan, simmer the reserved shrimp shells in the white wine with the chopped shallot for about 10 minutes. Strain and discard the shells, reserving the enriched wine.

Bring a medium pot of water to a boil to cook the pasta, add a big pinch of salt.

In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the enriched wine, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.

Stir in the parsley, lemon juice, and lemon zest.

Cook the pasta according to package directions, timing it so the pasta finishes around the same time as the shrimp (the shrimp and sauce will take about 5-8 minutes total).

Reserve 1/2 cup pasta cooking water before draining. Add the cooked pasta to the skillet with the shrimp and sauce, tossing to combine. Add pasta water a tablespoon at a time if needed to create a silky sauce that coats the pasta.

Serve immediately with crusty bread (and a simple green salad if desired).

Makes 2 generous servings