My apologies for being absent so long, but it has been a difficult time for me after loosing Robin in February. Please bare with me.

i Have been going to Smoky Mountain Pizza here in Boise for dinners a couple times a month recently and they make a fantastic Shrimp Scampi with Linguini. And finally I got up the nerve to make it myself. I did and I think I nailed it! Two items that are not in the recipe are Capers (1 Tablespoon rinsed) and Bay Scallops (about 2 Tablespoons). I sauté the scallops with the shrimp and add the capers to the sauce. Here is the recipe, Enjoy!

Shrimp Scampi with Linguini

Ingredients:
Pasta: 1 lbs dried linguine
Shrimp: 1 lbs (450g) large shrimp, peeled and deveined
Aromatics: 3-4 cloves garlic (minced),
1 small shallot or a small bunch of green onions, finely chopped
Celtic Sea Salt and fresh ground Tellicherry Black Pepper, to taste
Sauce Base: 4 tbsp unsalted butter, 4 tbsp extra-virgin olive oil
Liquid: 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
Citrus & Herb: Juice of 1 fresh lemon,
1/2 cup fresh chopped parsley
Seasoning: Celtic Sea Salt, freshly ground Tellicherry Black Pepper, and a pinch of Aleppo Pepper to taste
Finishing: ¼ cup grated Parmesan cheese (optional) 
Directions:
Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the linguine until it is al dente (usually 1-2 minutes less than the package instructions, as it will finish in the sauce). Drain the pasta, but save 1 cup of pasta water. 

Sear the Shrimp: While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season your shrimp with salt and pepper, then sauté them for just 2 to 3 minutes until they are pink and opaque. Remove the shrimp from the pan and set them aside.

Combine: Add the cooked linguine and about ½ cup of the reserved pasta water directly to the skillet. Toss continuously until the sauce clings to the pasta. Return the cooked shrimp and any resting juices back to the pan, and stir in the fresh parsley. 

Build the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Toss in the shallot, garlic, and red pepper flakes, cooking until soft (about 3 minutes). Pour in the white wine and lemon juice, and bring to a rapid simmer to reduce slightly for 2-3 minutes. 

Serve immediately.

The other ingredient I have used frequently is my own Italian Seasoning. Here is the recipe for that,

CS Italian Seasoning
Source: Captain’s Shack, Boise, ID             Bob Young   18 July 2026

Ingredients:
3 T dried Basil
3 T dried Thyme
3 T dried Rosemary
3 tablespoon dried Marjoram
T dried Parsley
6 T dried Oregano
1 t Aleppo Pepper
3 t Garlic Powder

Directions:
In a small mixing bowl, combine the dried herbs including basil, thyme, rosemary, marjoram, parsley, and oregano. Add Aleppo Pepper and garlic powder. Mix to combine.

Transfer the homemade Italian seasoning to a jar and tightly close the lid. Will keep up to 6 months.

How to use Italian seasoning: So many options here! Try it in pasta sauce, on garlic bread, with chicken, or with fish! 

How to store homemade Italian seasoning: Store in a glass jar in a dry, dark place (like a refrigerator). It will keep for about 6 months.