SHRIMP LINGUINI FOR TWO

Shrimp Linguini for Two

2 T olive oil

2 T unsalted butter

1 clove of garlic, peeled, stemmed (cut of the hard end) and finely minced. (Yes, you can used jarred garlic, but it won’t taste as good.)

1/2 t red pepper flakes

8 jumbo or 10 large shrimp, peeled and deveined (and if frozen,thawed)

1/4 C dry or semi-dry white wine

1 T fresh chives, chopped (I use scissors for this, faster and less messy.)

1/4 C freshly grated parmesan cheese (Yes, you can substitute gran padano or pecorino romano. If, however you use the stuff in the green can, I may hunt you down and make you regret it.)

1 3oz package fresh linguine pasta, cooked (Yes, you can use dry pasta -make sure you only cook it or the fresh to al dente or you are gonna have shrimp mush)

Salt and pepper to taste

1. On medium heat, in a medium or large skillet (I recommend non-stick-you don’t have to heat high and it will be easier to clean.) combine the olive oil and the butter. Wait for the butter to stop foaming.

2. Add the minced garlic and the red pepper flakes. Cook for a few seconds until the garlic is golden.

3. Add the shrimp (If you use thawed shrimp, make sure it is drained–unless you like hot fat spitting onto your face.) Cook until both sides are pink and no longer translucent. Remove from the pan.

4. To the pan, add the white wine and stirring constantly heat on medium high until reduced by 50 percent (Yes, this leaves you a quarter cup. If you don’t know how to measure this by eye, practice measuring
out liquids with a measuring cup and put it into a pan, to get an idea of proportion.)

5. Remove the pan from the heat, toss in the pasta, toss to coat the noodles.

6. Add the shrimp and the chives toss again. Taste for salt and pepper–add as needed.

7. Cover with a lid and let rest for 1-2 minutes. (The pasta will absorb the sauce and continue cooking. If you have overcooked the pasta prior, you will regret it.)

9. Uncover and and toss in the cheese, mix thoroughly. Serve immediately!