Lunch & Dinner

Ingredients:

500 g Scampi, peeled and deveined

500 g Linguini

4 tbs butter

2 tbs olive oil

3 cloves garlic, minced

1/3 cup white wine

1 tbs lemon zest

1/4 cup lemon juice

1/4 tbs red pepper flakes

1/4 cup parsley

Salt and petter to taste

​

Instructions:

1. Bring a large pot of salted water to a boil. Cook linguini al dente according to the box instructions, drain.

2. While pasta is cooking, melt 2 tbs of butter and add 2 tbs of olive oil to a large skillet over medium heat.

3. When the butter stops bubbling, add scampi and cook for 2 minutes, flip scampi, add garlic and cook another 2 minutes, stirring occasionally, until scampi is pink and opaque.

4. Add white wine and the remaining two tbs butter. Bring to a simmering cook fo 2 more minutes, until slightly reduced

5. Remove from heat, stir in lemon juice, lemon zest, red pepper flakes and parsley. Add salt and pepper to taste.

6. Add linguini and stir to combine. Serve immediately.

​

Serves 4