Ingredients
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1 (16 ounce) package linguine pasta
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2 tablespoons Butter
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2 tablespoons (extra-virgin to taste) Olive Oil
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2 (finely diced) shallots
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2 cloves (minced) Garlic
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1 pinch (optional) red pepper flakes
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1 pound uncooked large shrimp, peeled, deveined
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1 pinch (freshly ground pepper) Kosher Salt
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1/2 cup (Dry) white wine
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1 (juiced) lemon
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2 tablespoons Butter
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1/4 cup (finely chopped fresh) parsley leaves
Directions
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Steps
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1
Done
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Step 1Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain. |
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2
Done
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Step 2Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm. |
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3
Done
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Step 3Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve. |
