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Here's the recipe:

Scampi with Linguine and Vegetables

(Serves 6)

1 pound linguine
2 Tbsp kosher salt
6 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
2 Tbsp minced garlic
2 pounds large shrimp, peeled and deveined
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup freshly squeezed lemon juice
1 cup dry white wine
1 pound asparagus, cut into one inch pieces
1 red bell pepper, julienned
2 cups artichoke hearts, sliced
2 cups black olives, sliced
½ cup chopped fresh parsley leaves
2 Tbsp grated fresh lemon zest
¼ tsp red pepper flakes


Bring a large pot of water to boil and add 2 Tbsp Kosher salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-high heat. Add the shrimp, 1 teaspoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 3 - 5 minutes, stirring often. Add the garlic and sauté for 1 minute. Add the lemon juice, white wine, asparagus, artichoke hearts, olives, and red bell pepper and sauté for about 5 minutes. Add the cooked linguine, parsley, lemon zest, and red pepper flakes. Toss well to combine, and serve.