Ingredients
Scale
- 16 ounces linguine
- 4 tablespoons salted butter, divided
- 4 tablespoons olive oil, divided
- 2 medium shallots, peeled and finely chopped
- 3 medium garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 16 ounces medium shrimp, peeled and de-veined
- kosher salt and freshly ground black pepper
- ½ cup dry white wine (such as sauvignon blanc)
- ¼ cup chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons grated fresh parmesan cheese
Instructions
- Bring a pot of water to a boil. Cook the linguine according to package instructions, then drain, reserving 1 cup of pasta water.
- In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the chopped shallots, minced garlic, and red pepper flakes. Cook for 3-4 minutes until the shallots soften.
- Add the shrimp to the skillet, seasoning with kosher salt and freshly ground black pepper. Cook until the shrimp are pink and curling, about 2-3 minutes. Remove shrimp and keep warm by wrapping them in foil.
- Pour in the white wine and ¾ cup of reserved pasta water. Bring to a boil, scraping the bottom of the pan with a wooden spoon. Add the remaining butter and olive oil and let simmer.
- Stir in the cooked linguine, reserved shrimp, chopped parsley, and lemon juice. Toss to combine and season with salt and pepper to taste.
- Plate the servings and top each with a tablespoon of grated Parmesan cheese.
Notes
For added flavor, consider using a blend of butter and olive oil for the sauce.
Feel free to adjust the amount of red pepper flakes to suit your spice preference.
This dish pairs well with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 140mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.