Bret's Mediterranean Seafood and Pasta

This started out as a shrimp scampi recipe. It has since morphed into just a great seafood sauce with which you can use any shellfish you like. I have used shrimp, small lobster and scallops.

Ingredients

 2 servings

(1) Lb. "Thin" spaghetti or Linguini

(1) Lb. shrimp (peeled/deveined)

(4) Tbsp. butter

(4) Tbsp. extra virgin olive oil

(2) Shallots (finely diced)

Red pepper flakes

(6) Cloves garlic (minced)

(1/2) Cup dry white wine or cooking wine

Juice of 1 lemon

Kosher salt and black pepper

(1/4) Cup finely chopped parsley

Parmesan cheese

Steps

1. 1. In a large pot, fill to 3/4 with water. Add 1 Tbsp. salt. Bring to a boil.

2. 2. Add spaghetti/linguini and boil until al dente per the instructions.

3. 3. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

4. 4. Sauté the shallots, garlic, and red pepper flakes (if using, just a couple of shakes) until the shallots are translucent, about 3 to 4 minutes.

5. 5. Season the shrimp with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

6. 6. Remove the shrimp from the pan; set aside in a bowl. Keep warm if possible. Not a big deal.

7. 7. Add wine and lemon juice and bring to a boil. Reduce down by 1/2.

8. 8. Add the remaining 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.

9. 9. Sprinkle with Parmesan cheese. Serve in large bowls.

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