Shrimp scampi with Linguini

• Adapted From the recipe by Tyler Florence on Food Network: 
  http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe.html
  
  
  
  
  Ingredients:1/2 pound linguini2 tablespoons butter2 tablespoons extra-virgin olive oil, plus more for drizzling1/2 yellow onion, finely diced4 cloves garlic, minced
  
  1-2 shakes of red pepper flakes
• 
  
• 12 oz bag of frozen medium shrimp, peeled and deveined, thawed according to instructions 
• 
  
• Salt and freshly ground black pepper
• 
  
• 1/2 cup white cooking wine
• 
  
• Juice of 1 lemon
• 
  
• 1/4 cup finely chopped fresh parsley
• 
  Instructions:
  Thaw shrimp according to package and set aside in a small bowl.
  
  
  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 7 minutes or until the pasta is not quite done. Drain the pasta. 
  
  
• Meanwhile, in a large skillet, or medium saucepan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium heat. Saute the onions, garlic, and red pepper flakes until the onions are translucent, about 3 to 4 minutes. 
• 
  
• Add wine and lemon juice and bring to a boil. Add the shrimp to the pan and simmer for a minute or two. Season with salt and pepper to taste, then add the parsley and cooked pasta. Stir well and season with salt and pepper again as needed. Drizzle over a bit more olive oil and serve immediately.

I served this with asparagus, roasted in a 400 degree oven for about 12 minutes in one layer with a bit of olive oil, salt, pepper, and thyme.

This meal was a bit simple and didn't blow my socks off, but it was good enough and easier/quicker than I expected.