Shrimp Scampi over Linguine

Yummy! Garlicy, buttery, shrimpy goodness!

Ingredients:
3/4 lb. linguine (I used whole wheat)
4 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves minced garlic
1/2 onion diced
1 lb. large shrimp, peeled and deveined
2 tomatoes diced
1½ tsp. kosher salt
¼ tsp. pepper
3-4 tbsp. chopped flat leaf parsley
Zest of ½ a lemon
¼ cup freshly squeezed lemon juice
¼ tsp. red pepper flakes
Freshly grated parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to the package directions.

Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat. Add the garlic and onion and sauté for 2-3 minute, just until fragrant. Add the shrimp and tomatoes to the pan in an even layer and season with the salt and pepper. As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly. As soon as the shrimp is pink and opaque, remove the pan from the heat. Stir in the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.

As soon as the pasta is cooked and drained, return to the pot. Add the sauce/shrimp to the pot, and toss to combine. Serve immediately in warmed bowls and top with parmesan cheese.

Enjoy!
Brittney