Ingredients 8 ounces linguine pasta 8 cups water or chicken broth 2 tablespoons butter 2 tablespoons extra-virgin olive oil 2 shallots, finely diced 2 cloves garlic, minced 1 pinch red pepper flakes (optional) 1 pound shrimp, peeled and deveined 1 pinch kosher salt and freshly ground pepper 1/2 cup dry white wine 1 lemon, juiced 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1/4 cup finely chopped parsley leaves
Add pasta and water in VitaClay.Set to cook for 30 minutes on stew or fast.
While cooking pasta, 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 shrimps to the pan and cook until they have turned pink, about 2 to 3 minutes. 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 and stir well.
After 15 minutes of cooking pasta, drain some excess liquid but still reserve about 1/2 half cup liquid inside. Transfer shrimp scampi into your clay pot and continue to let it simmer for additional 5 to 10 minutes or until your pasta is al dente and flavor is blended well in.
Garnish with parsley, season with salt pepper. Drizzle over a bit more olive oil and serve immediately.