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Categories:
linguine butter extra-virgin olive oil shallots garlic red pepper shrimp kosher salt white wine capers Feta cheese olives parsley
Viewed: 109 - Published at: 2 years agoIngredients
- 12 oz. Linguine or Spagetti
- 1/2 stick of unsalted butter
- 1/2 cup extra-virgin olive oil
- 2 medium shallots - minced
- 6 cloves of fresh garlic - minced
- 1/4 tsp. red pepper flakes
- 1 lb of large shrimp - peeled
- Kosher salt & freshly ground black pepper
- 1/2 cup dry white wine
- 2 lg.lemons juiced
- 1 TBSP drained capers
- 1/2 cup feta cheese, crumbled
- 1/2 cup pitted kalamata olives, halved
- Fresh chopped parsley for garnish
Method
- Put a large pot of water on the stove to boil, generously season the water with kosher salt. Add pasta & stir to make sure the pasta separates.
- Cook for about 8-10 minutes until pasta is al dente. Before you drain your pasta, Reserve one ladel of the spaghetti water. Drain the pasta. WHILE the pasta is cooking, in a large pan melt 1/2 of the butter & 1/2 of the olive oil over medium-high heat. Saute the shallots, garlic, & red pepper flakes until the shallots are translucent, about 3 - 4 minutes. Be careful not to burn your garlic. Season the shrimp with salt and fresh ground pepper; add them to the pan and cook until they have turned pink about 2 - 3 minutes. Remove the shrimp from the pan; Place them into your large serving bowl, set aside and keep warm. Add wine & lemon juice & bring to a boil. Add the remainder of butter and & olive oil. Return the shrimp to the pan along with the cooked pasta, olives, and feta cheese. Garnish with fresh parsley.
