Ingredients
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin essential olive oil, plus much more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic clove, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground pepper
- 1/2 cup dry white-colored wine
- Juice of just one lemon
- 1/4 cup finely chopped parsley leaves
Directions
For that pasta, place a large pot water around the stove to boil. If this originates towards the boil, add a few tablespoons salt and also the linguini. Stir to make certain the pasta separates cover. Once the water returns to some boil, prepare for around six to eight minutes or before the pasta isn't quite done. Drain the pasta.
Meanwhile, inside a large skillet, melt two tablespoons butter by 50 percent tablespoons essential olive oil over medium-high temperature. Saute the shallots, garlic clove, and red pepper flakes (if using) before the shallots are translucent, about three or four minutes. Season the shrimp with pepper and salt add these to the pan and prepare until they've switched pink, about two to three minutes. Take away the shrimp in the pan put aside and warm. Add wine and fresh lemon juice and produce to some boil. Add two tablespoons butter and a pair of tablespoons oil. Once the butter has melted, return the shrimp towards the pan combined with the parsley and cooked pasta. Stir well and season with pepper and salt. Drizzle over a little more essential olive oil and serve immediately.
Recipe thanks to Tyler Florence