Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 8 ounces linguine or spaghetti, cooked al dente
  • Extra lemon wedges for garnish (optional)
  • Additional parsley for garnish (optional)

Instructions:

  1. Boil salted water in a large pot. Cook linguine until al dente; drain and set aside.
  2. In a large skillet, melt butter and olive oil over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.
  3. Add shrimp; season with salt and pepper. Cook until pink, about 2-3 minutes per side.
  4. Pour in white wine and lemon juice, scraping up any browned bits from the pan. Cook for an additional 2 minutes.
  5. Toss in cooked pasta and chopped parsley; mix gently to coat. Adjust seasoning with salt and pepper if needed.
  6. Plate the dish with extra parsley and lemon wedges for garnish. Enjoy!