Super Scampi

This is a delicious dish that I got from a Rachael Ray cookbook that Justin gave me for Christmas. This is easy, healthy and quick...and the flavors are fabulous!

We had enough for two meals...enjoy!

Serves 6

Ingredients:

3 tablespoons EVOO

6 anchovies (we didn't use these)

6 garlic cloves, chopped

1 teaspoon crushed red pepper flakes

1 cup dry white wine

2 stems of fresh oregano leaves, stripped and finely chopped

A generous handful of fresh flat-leaf parsley leaves, finely chopped

3 tablespoons butter, cut into small pieces (we used smart balance sticks)

1 quart chicken stock

1 pound whole wheat linguine

2.5 pounds large shrimp, peeled and deveined

Zest and juice of 1 lemon

1 cup fresh basil leaves, about 20, torn

Salt and pepper

Crusty bread, torn into pieces (delicious for soaking up the excess sauce at the end of the meal)

Directions:

Heat the EVOO over medium heat in a large skillet. Add the anchovies, garlic, and pepper flakes to the pan and cook until the anchovies melt into the oil, a couple of minutes. Add the wine, oregano, and parsley to the pan and reduce the wine for 1 minute, then melt the butter into the sauce. Add the stock and 2 cups water to the pan and bring to a boil. Stir the pasta and shrimp into the pan and reduce the heat. Simmer for 7 to 8 minutes until the pasta is al dente and the shrimp are firm. Stir in the lemon zest and juice and the basil and season with salt and pepper to taste. Serve directly from the hot pan with fresh crusty bread.