Ingredients
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8 ounces linguine
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1 (10 ounce) package frozen peas, thawed
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1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
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1/4 cup butter, divided
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 cup white wine or 1/2 cup chicken broth
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1/4 cup lemon juice
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1 teaspoon grated lemon zest
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1/4 cup chopped fresh parsley
Instructions
- Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
- Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
- Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.