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Ingredients

  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes (Optional)
  • 1 pound shrimp, peeled and deveined
  • 1 pinch kosher salt and freshly ground pepper
  • ½ cup dry white wine
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped fresh parsley leaves
  • 1 teaspoon extra-virgin olive oil, or to taste

Directions

Instructions Checklist

Step 1

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Step 2

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Step 3

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.


Nutrition Facts

Per Serving: 511 calories; protein 21.9g; carbohydrates 57.5g; fat 19.4g; cholesterol 135.4mg; sodium 260mg.

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