shrimp scampi over linguini

Elegantly simple, and the perfect date-night meal.
Remember, when you both eat garlic, it cancels the bad breath out! :)

Shrimp Scampi over Linguini

1 lb. Medium Shrimp, peeled and deveined
1 Shallot, minced
3 cloves Garlic, grated or pasted
2 tbsp. Lemon Juice
Zest of Whole Lemon
2 tbsp. chopped Parsley
1/2 lb. Linguini
1/2 cup (1 stick) Butter
1/2 tsp. each Salt and Pepper
Pinch of Red Pepper Flakes, optional
2 tbsp. Dry White Wine, optional
Parmesan Cheese, freshly grated

Bring 3 quarts water to a boil in a 4-quart pot.
Chop shallot finely and grate or paste garlic. Zest lemon, removing the yellow peel only. Squeeze lemon for juice. Chop parsley.

Cook pasta in boiling water until al dente. Drain and set aside.
Reserve 2 tablespoons of the starchy pasta water.

Melt butter in a large skillet over medium-high heat.
Add garlic and shallots. Lower heat and sauté for 2 minutes, stirring frequently. Be cautious to not burn the garlic!
Add shrimp and sauté 2-3 minutes, or until shrimp turn pink and curl.

Stir in reserved pasta water, lemon juice, lemon zest, parsley, salt, pepper, red pepper, and white wine. Simmer about 30 seconds.
Toss linguini with the shrimp and sauce, and add a small handful of freshly grated Parmesan cheese.

Serve immediately with a piece of crusty bread, and a lovely glass of chilled white wine.

Modified from HEB Cooking Connections.