Ingredients
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1 lb linguine
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1 tablespoon kosher salt
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4 tablespoons butter
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4 tablespoons extra virgin olive oil
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2 large shallots, finely diced
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2 garlic cloves, minced
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1 pinch red pepper flakes
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1 lb large shrimp, peeled & deveined with tails left on
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fresh black pepper, ground
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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 parsley, finely chopped
Instructions
- Bring large pot of water to boil, stir in linguine and salt until pasta seperates; cover and return to boil. Cook 6-8 minutes until pasta is not quite done. Drain, reserving 1 cup water.
- In large skillet melt 2 Tbs butter in 2 Tbs evoo over med-high heat. Add shallots, garlic and red pepper flakes; cook, stirring unil shallots are translucent, 3-4 minute Season shrimp w/salt & pepper, add to skillet & cook until pink, 2-3 minutes. Remove shrimp & keep warm.
- Add wine & lemon juice to skillet and bring to boil. Add remaining butter and evoo. When butter has melted return shrimp to skillet along with pasta, parsley and reserved cooking water.
- Season well, drizzle with a bit more olove oil and a sprig of parsley: serve immediately.