Summer Shrimp Scampi With Linguini

I adapted this dish from a Tyler Florence recipe one evening while trying to come up with a way to use an abundance of fresh basil and tomatoes from my garden. I had made a batch of fresh pesto with toasted pine nuts the day before. You can make your own or use ready made from the grocers. AND I used large frozen shrimp (lets face it, most grocers more than 25 minutes from the ocean only sell frozen anyway!). The combination of shrimp and tomatoes with a little garlic and basil seemed like a natural for a summer evening dinner. Add a little toasted sour dough garlic bread. My family polished off the whole platter.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb linguine
• 4  tablespoons butter
• 4  tablespoons extra virgin olive oil
• 1  large shallot, finely diced
• 5  garlic cloves, sliced thin
• 1⁄4 teaspoon red pepper flakes
• 20  large shrimp, peeled and deveined, tail on
•  salt & freshly ground black pepper
• 2  cups grape tomatoes, quartered
• 1⁄2 cup white wine
• 1⁄2 cup basil pesto
• 1  lemon, zested & juiced

Directions

1. For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid.
2. If using frozen shrimp, defrost them in a strainer under cold running water.
3. Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.