Shrimp Scampi with Linguine

This is one of my all time favorite recipes to make.  Makes 2 servings.
It is a very easy version of shrimp scampi that is so good.
Use fresh ( not frozen ) shrimp and be sure not to over cook it.  It really does take less time than you might think to saute fresh shrimp.
This recipe calles for 12 oz of smaller ( 26-30 size ) shrimp.  I have made it with larger shrimp and it is very good. Point is: Don't worry about the shrimp size...get 12 oz to 1 lb of any size and don't over cook.

As for the wine, our favorite with this recipe is a chardonnay.  Try this one.  You can find it for under $15 dollars at most grocery stores.

Clos du Bois Chardonnay 2009

Shrimp Scampi with Linguine 12 ounces ( 26-30 SIZE) SHRIMP, PEELED AND DE-VEINED ¼ CUP OLIVE OIL 1 TSP GARLIC, FINELY CHOPPED 2 TBS SHALLOTS, FINELY CHOPPED ½ CUP TOMATO, MED DICED ½ CUP WHITE WINE ¼ CUP LEMON JUICE 2 TBS CHOPPED FLAT PARSLEY 4 CUPS COOKED LINGUINE PREHEAT LARGE NON STICK SKILLET OVER MEDIUM HIGH HEAT.  ADD THE OLIVE OIL TO THE SKILLET.  ALLOW THE OIL TO BECOME HOT FOR 30 SECONDS.  ADD THE SHRIMP TO THE SKILLET AND SAUTE' FOR 2-3 MTS. REMOVE THE SHRIMP FROM THE SKILLET AND SET ASIDE.  ADD THE CHOPPED GARLIC, SHALLOTS AND TOMATO, THEN SAUTE' THEM FOR 3 MTS.  ADD THE WINE AND LEMON JUICE TO THE SKILLET AND BRING TO A BOIL. REDUCE THE HEAT TO A SIMMER AND CONTINUE COOKING FOR 2 MTS. ADD THE COOKED LINGUINE, SHRIMP AND CHOPPED PARSLEY TO THE SKILLET.  TOSS THE PASTA IN THE SAUCE AND CONTINUE COOKING UNTIL HOT.  SERVE IMMEDIATELY.