Ingredients

The following ingredients have 5 Servings
  • 1 box linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 2 whole shallots (finely diced)
  • 2 cloves garlic (minced)
  • Pinch red pepper flakes (optional)
  • 1 pound shrimp (peeled and deveined)
  • dash Kosher salt and freshly ground black pepper
  • 1/2 cup drycooking white wine
  • 1 whole Lemon, juiced
  • 1/4 cup finely chopped parsley leaves

Instruction

  • 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.
  • 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.
  • Stir well and season with salt and pepper.
  • Drizzle over a bit more olive oil and serve immediately.