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Prep Time: 20 min
Cook Time: 20 min
Number of Servings: 6
Shrimp and linguine pasta dished up in a white wine and butter sauce with fresh parsley for a quick main dish.
Number of Servings:Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.
Bring a large pot of salted water to a boil; cook 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, if desired, to serve.