Orange Shrimp Scampi

Frank Saulle's "orange shrimp scampi" is as good as it sounds. This is a five star recipe! Shrimps sauteed in an orange-lemon wine sauce; served over perfectly cooked linguine pasta.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 1  lb linguine
• 2  tablespoons extra virgin olive oil
• 4  tablespoons unsalted butter
• 3  large garlic cloves, chopped
• 1⁄3 cup shallot, chopped
• 1 (12 ounce) package small shrimp, peeled & deveined (60-80)
•  sea salt
•  fresh ground black pepper
• 1⁄2 cup white wine
• 1  large  fresh orange, juiced & zest of half
• 1  teaspoon fresh thyme leave
• 1⁄3 cup fresh basil leaf, chiffonade

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup pasta water.
2. In the meantime, in a large skillet, over medium-high heat, add 1 tablespoons oil and 1 tablespoons butter and when hot, add the garlic and cook until lightly browned about 1 minute Add in the shallots and cook until soft about 1 minute Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink and are cooked through, 3 to 5 minute Remove and set aside.
3. To the skillet over high heat, add the wine, orange juice, orange zest and thyme and deglaze the skillet. Bring to a boil, lower heat to low and simmer 1 minute Return the shrimp, add in the remaining oil, butter and basil and toss to combine. Season with salt and pepper if needed, heat through; adding the pasta water if needed. Plate and serve over pasta.