Shrimp and Scallion Linguine in White Wine Sauce

Adapted from Epicurious...


1 pound small uncooked shrimp
1 3/4 cups water
6 tablespoons olive oil
2 large garlic cloves, minced
2 1/2 cups thinly sliced scallions (Fresh from the garden!)
1/4 cup thinly sliced banana peppers (Also from the garden!)
3 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice
1 1/4 cups white wine (I'm using Celebration White from Pentamere)



1 pound linguine


Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes.



Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in scallions, peppers, oregano. Cover and cook until scallions are soft. Uncover; add wine, lemon juice. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.



Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper. Transfer to large bowl.