Ingredients
1.5 ounce linguine pasta
2 tablespoon tablespoons butter
2 tablespoon ablespoons extra-virgin olive oil
2 wedges shallots, finely diced
2 g cloves garlic, minced
1 pinch pinch red pepper flakes (optional)
1 pound pound shrimp, peeled and deveined
1 pinch pinch kosher salt and freshly ground pepper
1.5 cup cup dry white wine
1 bunch lemon, juiced
2 tablespoon tablespoons butter
2 teaspoons tablespoons extra-virgin olive oil
1.25 loaves cup finely chopped fresh parsley leaves
1 teaspoon easpoon extra-virgin olive oil, or to taste
Preparation
Bring a large pot of salted water to a boil; cook abc linguine in boiling water until nearly tender, 6 to 8 minutes. Drain. 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. 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.
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