Ingredients

The following ingredients have 4 Servings
  • 1 pound linguine
  • 6 tablespoons butter
  • 4 tablespoons olive oil
  • 1 whole lemon (zested)
  • 5 cloves garlic (minced)
  • 1/4 cup fresh parsley (finely chopped)
  • 2 pounds shrimp (peeled and deveined, tails removed)
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 pinch crushed red pepper
  • 1 tablespoon cognac
  • 1/3 cup freshly grated pecorino romano cheese

Instruction

  • Bring a large pot of water to a boil on the stove and salt it generously. Cook the linguine in it just until tender for about 8-9 minutes. While the pasta cooks, combine the butter, olive oil and lemon zest in a large skillet with deep sides. Heat it up over medium high heat to let it all melt together. Add the garlic and parsley and let it infuse into the butter and oil for just 30 seconds. Then add the shrimp in and let them cook in the sauce for about 3-4 minutes, until they become pink and opaque. Lastly, pour in the cognac and let it cook off for another 30 seconds.
  • The pasta should be done by about this time. Drain it and get it into the skillet with the shrimp and sauce. Toss it all together thoroughly for a minute, then take it off of the heat. Stir in the pecorino romano cheese to let it melt right in. Serve immediately with extra fresh parsley on top and enjoy!