Ingredients

The following ingredients have 4 Servings
  • 1 pound linguine ((cooked))
  • 1/2 cup unsalted butter
  • 1 large shallot ((diced))
  • 4 large cloves garlic ((finely minced or pressed))
  • 1/4 teaspoon chili powder ((add more if you like more heat))
  • 1 cup white wine
  • 1 pound large shrimp ((26 - 31 count, peeled and deveined))
  • 2 Tablespoons olive oil
  • 1/3 cup pine nuts ((toasted))
  • 2 Tablespoons lemon juice
  • sea salt and black pepper ((to taste))
  • 1/2 cup Parmesan ((finely grated or shaved))
  • 1/2 cup chopped, fresh Italian parsley
  • 2 Tablespoons chopped green onions (( just the green parts))

Instruction

  • Boil water and cook pasta as instructed on the box. Drain and set aside when cooked.
  • In a large skillet, melt the butter over medium heat. Saute the shallot and garlic until soft and aromatic.
  • Add the chili powder and wine, cook for 5 additional minutes stirring occasionally.
  • Add the shrimp and cook for 4 - 5 minutes until until the shrimp turn pink in color. Do not overcook the shrimp or they will dry out and become chewy.
  • Remove shrimp from the pan and place in a bowl. Set aside.
  • Add the cooked, drained pasta to the skillet. Mix with the butter/wine sauce and add olive oil, salt and pepper.
  • Return the shrimp to the pan and add the lime juice and toasted pine nuts. Mix well with tongs.
  • Serve shrimp and linguine garnished with grated Parmesan, green onions, and Italian parsley.