Scrumptious Shrimp Scampi Linguine

Ingredients

For 6 servings

• •1 (16 ounce) package linguine pasta
• •2 c. à soupe butter
• •1.5 c. à soupe olive oil
• •0.5 tasse chopped red bell pepper
• •0.5 tasse chopped yellow bell pepper
• •6 cloves garlic, sliced
• •48 large shrimp - peeled, deveined, and tails removed
• •0.5 tasse dry white wine (such as Chardonnay)
• •0.25 tasse clam juice
• •1 c. à café lemon juice
• •3 c. à soupe chopped fresh parsley
• •2 c. à soupe heavy cream
• •1.5 c. à café crushed red pepper flakes, or to taste
• •1 c. à café sea salt

Method

1. 1.Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1 cup pasta water; drain linguine well in a colander set in the sink.
2. 2.Melt 2 tablespoons butter with 1 ½ tablespoons olive oil in a large skillet over medium heat. Add bell peppers and garlic; cook and stir until peppers have softened, about 10 minutes. Stir in shrimp; cook and stir until shrimp are opaque and pink, about 5 minutes. Transfer shrimp to a bowl and set aside, leaving peppers and garlic in the skillet.
3. 3.Stir wine, clam juice, and lemon juice into the skillet; bring to a boil over medium heat. Add remaining 2 tablespoons butter and remaining 1 ½ tablespoons olive oil; return shrimp to the skillet. Stir in reserved 1 cup pasta water, parsley, cream, pepper flakes, and salt. Add cooked linguine; toss lightly to coat. Simmer scampi over medium-low heat to let linguine absorb some sauce, about 5 minutes; serve hot.