Shrimp Linguine
This shrimp linguine is our go-to meal on weeknights. It's quick to make and tastes like I spent hours making it. Pair this dish with a glass of Pinot Gris or Chardonnay and it's perfect!
Servings: 2 people
Ingredients
- 12 oz linguine pasta You could also use spaghetti pasta or even bow tie pasta.
- salt & pepper
- 10-15 medium sized shrimp We typically buy cooked shrimp that's peeled and devained. But, you can use raw shrimp as well.
- 3 tbsp butter
- 3 tbsp extra virgin olive oil
- pinch red pepper flakes More or less depending on how spicy you prefer.
- 1 Lemon Juiced and zested
- 1/4 cup dry white wine We typically use a Chardonnay or Pinot Grigio.
- Parsley
Instructions
- Use a pan that's large enough to hold the pasta. Fill the pan with cold water. Add a few dashes of salt so your water is salty like the ocean. Bring the water to a boil.
- Once the water is boiling add the pasta. Stir occasionally over medium-high heat so the pasta doesn't stick together. Cook the pasta until it's al dente.
- In the meantime use a large skillet to melt 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil. Add the red pepper flakes. Season your shrimp with salt and pepper and cook until they turn pink (2-3 minutes). Remove the shrimp from the pan and set them aside. Add the wine and lemon juice and bring to a boil. Add 1 tablespoon of butter and 1 tablespoon of extra vigin olive oil. After the butter has melted put the shrimp back in the pan along with lemon zest and parsley. Serve with a little more olive oil on top and lemon zest.