2 lb linguini, fresh (or dried)
2 pound shrimp, peeled and deveined
4 tablespoons butter
1 cup all purpose flour, seasoned with salt and pepper
Extra virgin olive oil
4 cloves garlic, finely sliced
Pinch dried red pepper flakes
1 cup dry white wine
4 cups cherry tomatoes
Juice of 1 lemon
1/2 cup fresh basil leaves, finely sliced julienned
1/4 cup fresh parsley leaves, finely sliced julienned
Kosher salt and freshly ground black pepper
Fresh Arugula leaves for garnish
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.
When the water returns to a boil, cook for about 6 to 8 minutes (for dried pasta) or until the pasta is not quite done (if cooking fresh pasta the cook time will be shorter. Drain the pasta and set aside.
Place cherry tomatoes on a roasting tray and drizzle with olive oil and season with salt and pepper. Place in a pre-heated 375 degree oven and roast until just bursting – about 7-10 minutes. Remove from oven and set aside.
Finely slice garlic. Peel and de-vein shrimp.
In a large flat dish add flour and season well with salt and pepper. Toss shrimp in the seasoned flour while you heat 4 tablespoons of oil in a large skillet over medium heat.
Toast garlic in hot oil until golden brown then using a slotted spoon remove from the pan and drain on a paper towel. Now turn the heat up to high and once smoking add coated shrimp to the pan. Do not stir too much as you want the shrimp to have good contact time with the bottom of the pan.
Once golden remove the shrimp from the pan and set aside.
Fold shrimp back into the pan and add chile flakes, sliced basil and chile. Toss well to coat everything evenly.
Place cooked linguine in a large dish and pour over the shrimp scampi. Cover with roasted cherry tomatoes and sprinkle with cooked garlic flakes and garnich with fresh arugula leaves.