Ingredients
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1 lb linguine, cooked and reserve 1 cup cooking liquid
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4 tablespoons butter, divided
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5 tablespoons olive oil, divided
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5 garlic cloves, thinly sliced
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1 lb shrimp, peeled and deveined
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1/2 cup dry white wine
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1 lemon, juice of
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3 tablespoons fresh parsley, finely chopped
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon crushed red pepper flakes
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1 shallot, finely chopped
Instructions
- Saute garlic, shallots and red pepper flakes in 2 tablespoons butter and 2 tablespoons olive oil over medium heat in large skillet.
- Add shrimp to skillet, cooking until pink about 2-3 minutes. Remove shrimp from pan.
- Add wine and lemon juice to skillet. When mixture comes to a boil, add 2 tablespoons butter, 2 tablespoons olive oil. When butter melts, return shrimp to pan and add parsley, cooked pasta and 1 cup pasta cooking liquid. Toss to combine.
- To be extra fancy: drizzle a little more olive oil over finished dish!