*** Super Scampi

• 3 tbsp EVOO
• 6 anchovies
• 6 garlic cloves, chopped
• 1 tsp crushed red pepper flakes
• 1 cup dry white wine
• 2 stems of fresh oregano, leaves stripped and finely chopped
• Generous handful of flat-leaf parsley leaves, finely chopped
• 3 tbsp butter, cut into small pieces
• 1 quart chicken stock
• 1 lb linguine
• 2 1/2 lb large shrimp, peeled and deveined
• Zest and juice of 1 lemon
• 1 cup fresh basil leaves, about 20, torn
• Salt and pepper

NOTE: Do not cook pasta separately.

Heat the EVO 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 uncooked 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.


8 servings, 10 WW PointsPlus (not including baguette).