JUNIOR CHEF RHASHAD’S SHRIMP SCAMPI WITH HOMEMADE LINGUINE

FOR LINGUINE

2 cups all-purpose flour

4 eggs, at room temperature, slightly

beaten

3 tablespoons mild extra-virgin olive oil 1 teaspoon salt

4 tablespoons water

FOR SCAMPI SAUCE

5 tablespoons butter, divided 5 tablespoons mild extra-virgin olive oil,

divided

3 shallots, finely diced

3 cloves garlic, minced

1 tablespoon red pepper flakes

1 pound medium shrimp, peeled and

deveined

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 lemon, juiced

1/2 cup fresh, finely chopped parsley leaves SPECIAL EQUIPMENT: pasta roller and

cutter

Prepare the linguine: Combine the flour, slightly beaten eggs, mild extra-virgin olive oil and salt in a mixing bowl. Add water, 1 tablespoon at a time, stirring until the dough is smooth and stiff. Place dough on a floured surface and knead by hand 8-10 minutes. Cut dough into small balls, flour each ball. Roll through a pasta roller until it reaches desired thickness. Affix the linguine cutter to the machine and roll pasta through cutter.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook 4 minutes, until tender. Drain the pasta.

In a large skillet over medium heat, melt 3 tablespoons butter and 3 tablespoons olive oil. Saute the shallots, garlic and red pepper flakes 4 minutes, until shallots are translucent. Season shrimp with salt and black pepper and add to the skillet. Cook until shrimp turns pink, about 3 minutes. Remove shrimp from the sauce to a plate and keep warm.

Return skillet to the stovetop. Add the lemon juice to the sauce and bring to a boil over medium heat. Add remaining 2 tablespoons butter and 2 tablespoons olive oil. Stir to combine. Return shrimp to skillet, add parsley and cooked linguine, tossing to combine. Season to taste with salt and ground black pepper. Serves 4-6.

Per serving, based on 4: 802 calories (percent of calories from fat, 55), 37 grams protein, 53 grams carbohydrates, 2 grams fiber, 49 grams fat (14 grams saturated), 423 milligrams sodium, 1,395 milligrams sodium.

RASHEDA LAWERY CONTRIBUTED BY Rhashad Lawery’s “MasterChef Junior” signature dish is Shrimp Scampi with Homemade Linguine.