Ingredients
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more
- for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Details
Servings 4
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
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
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