Ingredients:
12 oz linguine
1 lb large shrimp, peeled and deveined
4 tbsp unsalted butter
3 tbsp olive oil
6 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine
Juice of 1 lemon
Zest of 1 lemon
1/4 cup fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan cheese
Lemon wedges for serving
Directions:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt 2 tbsp of butter with 2 tbsp olive oil.
Add the garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
Add the shrimp, season with salt and black pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
Pour in the white wine and lemon juice, bringing it to a simmer. Let cook for 2-3 minutes, allowing the alcohol to evaporate.
Reduce heat to low, add remaining butter, and stir until melted.
Return the shrimp to the pan, add the cooked linguine, lemon zest, and chopped parsley. Toss well to coat in the sauce.
Sprinkle with Parmesan cheese and serve with lemon wedges.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 520 kcal | Servings: 4 servings
