| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Instructions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) 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. Remove the shrimp from the pan; set aside and keep warm. Add 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. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 531 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 142 mg |
| Sodium | 528 mg |
| Serving Size | 1 of 6 servings |
| Calories | 531 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 142 mg |
| Sodium | 528 mg |
Reviews
Absolutely perfect as it is, thank you Tyler Florence for this amazing recipe. ❤️
Made this without changes and it was so delicious with NO leftovers. Thanks for sharing.
The wine and lemon juice should be doubled
Delicious, clean, easy. Bright and fresh with lemon juice and parsley.
I used the recipe as a base. I marinated my shrimp in Old Bay and No Salt Garlic and Herb seasoning, which I also added to the sauce. I also added extra garlic (never enough garlic). Because I like a lot of sauce (and not all the fat), I added a can of low salt chicken broth with the butter, olive oil, wine and lemon.
I did it exactly per the recipe and it’s extremely bland. Really doesn’t have a whole Lotta flavor so I don’t get it. I thought it would taste a lot better than it did but it doesn’t.
Quick, easy and delicious
Excellent
Absolutely delicious. Made twice in a week, the family loves it. It has quickly become a favorite. Made a few minor adjustments of my own to suit our taste, but the recipe it’s very good.
This was the first time I used this recipe. I agree a pound of linguine was too much. I will increase the butter and oil. It was quick and easy, I’m always looking for something new and easy. I give it 5 stars.