I made this recipe when I was short on time with no intention of posting about it. I took 2 photos, one while cooking and one after plating. Now I wish I had taken a few more shots because the recipe was delicious and I decided to share it with you after all.
Estimated Prep Time: 15 min
Estimated Cook Time: 25 min
This recipe is for 4 to 6 servings.
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
I followed the recipe exactly except for the shallots. I didn’t have any on hand, so I used some sweet vidalia onion.
I always write the date I make a recipe, any changes I made and how good it was on the recipe sheet. I wrote a big DELICIOUS on this one.