Shrimp Scampi With Linguine


Shrimp is an excellent low fat source of Omega-3 and Vitamins B-12 and D. Shrimp is often thought to be high in cholesterol, however, recent studies have revealed that cholesterol levels in shrimp are significantly lower than previously thought. An average 3 ½ ounce (100 gram) shrimp portion contains about 150 milligrams of cholesterol, or about half the cholesterol found in one chicken egg.

There are two types of cholesterol. LDL is known as "bad cholesterol" because it may promote production of artery-building plaques that can result in a heart attack. HDL is called "good cholesterol" because it returns cholesterol back to the liver for reprocessing, which reduces cholesterol in the blood stream. A serving of a dozen large shrimp contains about 130 mg of cholesterol. This is not a health concern because shrimp is low fat with a rich content of highly unsaturated fatty acids which lead to the formation of high density lipids known as good cholesterol. Consuming shrimp may actually lower blood cholesterol levels.


Shrimp Scampi with Linguine


Ingredients
# 1 lb linguine
# 4 tablespoons butter
# 4 tablespoons extra virgin olive oil, plus more
# extra-virgin olive oil, for drizzling
# 1 large shallot, finely diced
# 5 garlic cloves, sliced
# 1 pinch red pepper flakes (optional)
# 20 large shrimp, about 1 pound, peeled and deveined, tail on
# kosher salt & freshly ground black pepper
# 1/2 cup dry white wine
# 1 lemon, juice of
# 1/4 cup finely chopped fresh parsley leaves
Directions

Prepare pasta according to package directions.

Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.

Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm.


Add wine and lemon juice and bring to a boil.


Add 2 tablespoons butter and 2 tablespoons oil.


When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.

Stir well and season with salt and pepper.

Drizzle over a bit more olive oil and serve immediately.