Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- ½ cup white wine
- salt & pepper
- 1/4 teaspoon crushed red pepper flakes or to taste
- 1 lb linguini
- 1-2 pounds large or extra-large shrimp shelled
- ⅓ cup chopped parsley
- freshly squeezed juice and zest of a lemon
Instructions
-
melt butter and olive oil in a large skillet
-
saute garlic for 1 minute
-
add the wine, salt & pepper and red pepper flakes and simmer for 2-3 minutes
-
cook pasta in boiling, salted water
-
add shrimp to the pan and saute 2-4 minutes until they turn pink
-
serve over linguini, topped with chopped parsley and lemon juice and lemon zest
Recipe Notes
I used frozen already peeled shrimp to save even more time.
