Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons butter (divided)
  • 4 tablespoons extra virgin olive oil (divided)
  • 4 cloves garlic (minced)
  • 1 shallot (minced)
  • ⅛ teaspoon crushed red pepper flakes
  • 1 pound large or extra-large shrimp (shelled and deveined)
  • ¾ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • ½ cup broth
  • Juice of 1 lemon
  • ⅓ cup chopped fresh parsley
  • 1 pound cooked linguine

Instruction

  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Saute the shallots, garlic, and red pepper flakes for 3 minutes or until the shallots are translucent.
  • Meanwhile, season shrimp with salt and pepper.
  • Once shallots are translucent, add seasoned shrimp to the pan and cook until they turn pink, about 3 minutes.
  • Remove the shrimp from the pan, place on a plate and cover with foil.
  • Add wine and lemon juice to the skillet and bring to a boil.
  • Add remaining 2 tablespoons butter and 2 tablespoons oil and whisk until butter is melted.
  • Add shrimp to the pan and toss to coat; turn off heat.
  • Add linguine and parsley to the pan and toss until everything is completely coated.
  • Taste for seasoning and add additional salt and pepper as needed.
  • Serve immediately.