• 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound linguini

  2. 4 tablespoons butter

  3. 4 tablespoons extra virgin olive oil , plus more for drizzling

  4. 1 large shallot , finely diced

  5. 5 cloves garlic , sliced

  6. 20 large shrimp , about 1 pound, peeled and deveined

  7. Kosher salt and freshly ground black pepper

  8. 1/2 cup dry white wine

  9. 1 lemon , juiced

  10. 1/4 cup finely chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Follow package directions for linguine. Drain the pasta reserving 1 cup of water.

  2. Meanwhile, in a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic 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, being careful not to overcook them. Remove the shrimp from the pan; set aside and keep warm. De-glaze the pan with the 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 and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


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