Ingredients
6
6 servings
- •1 (16 ounce) package linguine pasta
- •2 tablespoons butter
- •2 tablespoons extra-virgin olive oil
- •2 shallots, finely diced
- •2 cloves garlic, minced
- •1 pinch red pepper flakes
- •1 pound shrimp, peeled and deveined
- •1 pinch kosher salt and freshly ground pepper
- •0.5 cup dry white wine
- •1 lemon, juiced
- •2 tablespoons butter
- •2 tablespoons extra-virgin olive oil
- •0.25 cup finely chopped fresh parsley leaves
- •1 teaspoon extra-virgin olive oil, or to taste
Instructions
- Gather ingredients.
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
- Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
- Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
- Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
- Serve hot and enjoy!
Nutritional Facts
Per 6 servings
- Calories: 511
- Carbohydrate: 58g
- Fat: 19g
- Fiber: 4g
- Protein: 22g
- Sugar: 1g
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