I made this last night for the family. It turned out delicious; the best shrimp scampi that I've made. If you want to make it ahead, you can do everything up to adding the shrimp ahead of time. Just make sure that you start your linguine before you add the shrimp. The linguine, once it has come to the boil, will take about 8 minutes. Since the shrimp are small they will only take about 5 minutes to cook.
To marinate shrimp
1 lb medium shrimp, shelled and deveined
2 fat cloves garlic, minced
1/4 tsp hot pepper flakes
1/2 tsp salt
several grindings of black pepper
2-3 tbl extra virgin olive oil
4-5 green onions, chopped
Place shrimp in bowl with garlic, olive oil, and pepper flakes. Cover and refrigerate. Mine marinated for 3-4 hours, but more or less won't matter too much.
3/4 box of linguine, cooked
2 tbl extra virgin olive oil
2 tbl butter
1/2 cup dry white wine or dry vermouth with 1 tsp cornstarch dissolved in it
1/4 cup chopped canned tomatoes,drained, or one fresh Roma tomato, chopped
1-2 tbl capers
1-2 tbl fresh oregano
Juice of 1 fresh lemon
Grated Parmigiano Reggiano Cheese
Melt olive oil and butter in a large skillet and saute over low heat for 15-20 seconds. Add shrimp with its marinade and saute for 1 minute on 1 side, turn and saute another minute. Add the brandy, wine, and tomatoes and cook, stirring until shrimp or opaque, about 4 more minutes. Don't overcook--they'll continue to cook after you turn off the stove. Add capers, oregano, and lemon juice. Add the linguine to the shrimp mixture and toss to coat. Serve the plates and top with cheese.