Light, but with plenty of flavor, Shrimp Scampi Linguini is made with homemade noodles and a zesty shrimp scampi sauce.
Combine the shrimp scampi with your homemade noodles.
Sift flour and salt onto your work surface.
Make a wide well in the center of the flour.
Crack the full egg in the well.
Add egg yolk and oil and gently whisk the wet mixture together within the well.
Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
Using a bench scraper, cut into the mixture to break up the gluten while continuously using your hands to bring the entire mixture together.
Knead the dough with your hands for 4-5 minutes, adding more flour as needed.
Form the dough into a ball, covering it to rest for about 30 minutes.
Roll the dough out into a 1/4 inch thick rectangle (thin enough to fit in the pasta roller at its widest setting).
Move the roller to the next smallest setting and run the dough through again, continuing to lower the settings and running the dough through until it is almost see-through.
Cut your sheet of dough in thirds, length-wise, or however long you want your pasta to be.
Replace the pasta roller with the spaghetti/fettucini attachment and run each piece of dough through to get your noodles.
Cook homemade noodles in salted boiling water for about 4 minutes.
If you are using store-bought pasta, just make the shrimp scampi as directed and prepare pasta according to the directions on the box.