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NGREDIENTS:
12 oz. linguine
1 1/2 lbs extra large shrimp, peeled and deviened
3 Tbsp extra virgin olive oil
3 Tbsp unsalted butter
4 garlic cloves, minced (4 tsp)
1/2 cup dry white wine*
Salt and freshly ground black pepper
1/8 tsp red pepper flakes (optional)
2 Tbsp fresh lemon juice
1/4 cup chopped fresh parsley
INSTRUCTIONS:
1.Cook linguine according to package instructions. Reserve 1/4 cup pasta water before draining in case you’d like to thin the dish later.
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2.Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat. Add garlic and saute 1 – 2 minutes until just lightly golden (don’t brown or it can taste bitter).
3.Add wine and simmer until reduced by half, about 2 – 3 minutes.
4.Add in shrimp in an even layer season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 – 2 minutes per side.
5.Stir in lemon juice and a parsley then toss shrimp and sauce with pasta. Thin with pasta water as needed. Serve immediately.
Notes:
*Low-sodium chicken broth may be substituted.
Shrimp can be also be served with crusty fresh bread for dipping in sauce instead of pasta.