Grilled Shrimp Scampi Linguine

This one was a first for me. I've never done scampi ANYTHING, and it was fun, easy, and took less than 30 minutes including prep!

Dishes You'll Need:
Large Pot
Large Frying Pan
Grill (or one of these, which is what I used)
Small Mixing Bowl

Ingredients:
1 lb linguine pasta
6 garlic cloves
a couple generous handfuls of fresh flat-leaf parsley
1/4 cup extra virgin olive oil (eyeball it)
24-36 medium size raw shrimp, peeled, deveined, and tails removed
1 tsp crushed red pepper flakes
1/2 cup dry white wine (eyeball it)
zest and juice of 1 lemon
5 tbsp cold unsalted butter
salt and pepper

Preheat your grill on high.

Boil water over high heat in the large pot. Salt the water and cook the linguine until al dente (Steve told me that's 2 minutes less than the directions on the box). Heads up: you'll be using a couple of ladles of cooking water before draining the pasta.

While the water for the pasta is heating up, use your small mixing bowl to combine the garlic, parsley, salt, pepper, and extra virgin olive oil. Put half of it in your large frying pan and put it on the stove. Throw your shrimp in the bowl with the other half of the olive oil mixture and stir it to coat evenly. Then transfer your coated shrimp to the grill, cooking about 2-3 minutes on each side until shrimp are firm and opaque.

While shrimp are grilling and pasta is cooking, go back to your large frying pan that's on the stove with your olive oil mixture in it. After it's been cooking for about 2 minutes (garlic will be lightly golden brown) add the wine and cook for another minute. Then add 2 ladles of the past cooking water and the lemon zest and juice and cook for another 2 minutes. Add the butter and stir until melted. Add the grilled shrimp, toss to coat the shrimp. Then add the drained pasta and toss to coat again. Divide the pasta and shrimp among 4 serving plates.