2 cups lightly basil leaves fresh packed (see notes)
0.1 lb butter
0.8 teaspoon chili flakes hot
1 cup cooking wine dry white
2 tablespoons garlic minced
0.3 teaspoon fresh-ground pepper
1 pound pasta dried
2 tablespoons olive oil
0.3 teaspoon salt
1.5 pounds shrimp deveined rinsed peeled per lb.), (tails left on), , and
Equipment
bowl
frying pan
Directions
In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes.
Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, melt butter with olive oil.
Add shrimp, garlic, chili flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes.
Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil.
Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls.
