Shrimp Scampi

1 pound linguini
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 large shallot, finely chopped
6 cloves garlic, sliced
Pinch red pepper flakes (optional)
1 pound large shrimp, peeled and de-veined, but leave the tail on
Sea salt and freshly ground pepper to taste
1/2 cup dry white wine (a nice sauvignon blanc works quite well)
Juice and zest of 1 lemon
1/4 cup chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. 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.

Peel & Eat Shrimp

Ingredients:
2 quarts water
1/2 cup cider vinegar
Black peppercorns
2 bay leaves
1 lb. large shrimp, shells left on-I apparently got the wrong ones at the seafood market..I had raw, shell off shrimp, but it was still great…OPPS! Didnt seem to matter tho..tasted perfect!
Old Bay (or other seafood seasoning)
Lemon wedges and cocktail sauce, for serving

Directions:
Combine the water, vinegar, peppercorns and bay leaves in a stockpot or large saucepan. Bring to a boil. Add the shrimp to the boiling water and cook, stirring occasionally, until the water returns to a boil. Immediately remove from the heat and drain the water. Remove the bay leaves and toss the shrimp with Old Bay seasoning. Transfer to a serving platter and serve alongside lemon wedges and cocktail sauce.