Ingredients
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1 lb linguine
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4 tablespoons butter
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4 tablespoons extra virgin olive oil, plus more
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extra virgin olive oil, for drizzling
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5 garlic cloves, sliced
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1 pinch red pepper flakes
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20 large shrimp, about 1 pound, peeled and deveined, tail on
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1/2 cup dry white wine
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1 lemon, juice of
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1/4 cup finely chopped fresh parsley leaves
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kosher salt & freshly ground black pepper
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1 large shallot, finely diced
Instructions
- 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 reserving 1 cup of water.
- 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 and reserved pasta water.
- Stir well and season with salt and pepper.
- Drizzle over a bit more olive oil and serve immediately.