Scampi  with Linguini Fini

4-6 servings

1 ½ Lb uncooked shrimp,peeled and deveined
(size 21-25)
1 recipe of compound butter (recipe to follow)
1 Lb of linguini fini
White wine
4 Lemons
Olive Oil
Salt and Pepper
Italian parsley

Method for compound butter
(You can make it a few days in advance)
In a sauce pan add  3 Tbls of extra virgin olive oil
3 garlic cloves,crushed
3 shallots chopped
Italian parsley and tyme
Heat for 1 min
Add a ½ cup of white wine
Season with salt and pepper
Lightly simmer and reduce for about 2-3 minutes
Stir in the juice of 2 lemons
then cook again for 2-3 minutes or until redduced slightly
Cool in the refrigerator
Once cooled mix in 2 sticks of unsalted butter and add the
parsley and thyme. Reserve some of the parsley for garnish.

Method for scampi
Cook the pasta while making your scampi
Grease a casserole dish with some of the compound
Line your shrimp in the dish and do not overcrowd the shrimp
Sprinkle some white wine over the shrimp and squeeze the
In the juice of 1 lemon.
Add small dollops of the compound butter scattered over the
(You can save the leftover compound butter for future use)
Pre heat your oven to 375 degrees
Sprinkle your casserole with the reserved parsley and some
Reggiano Parmigiano.
Roast the shrimp for 8-10 minutes until the shrimp are opaque.
Drain your cooked pasta and toss with some of the scampi
Place the shrimp on your pasta bed,and drizzle more
of the scampi sauce over the top and garnish with parsley