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whole wheat linguine unsalted butter extra-virgin olive oil garlic shrimp white wine flat leaf parsley lemon lemon
Viewed: 59 - Published at: 6 years agoIngredients
- 1 lb whole wheat linguine
- 3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 5 cloves minced garlic
- 1 1/4 pound large shrimp, peeled and deveined
- 1/2 cup dry white wine
- 1/3 cup chopped fresh flat leaf parsley
- Zest of one half lemon
- Juice of one lemon
- Pinch of hot red pepper flakes
Method
- In separate pot while preparing sauce, cook linguine in salted water until al dente.
- In a large heavy pan like a dutch oven, melt the butter and olive oil over medium-high heat.
- Add the shrimp and a heavy pinch of salt. Saute until the shrimp are half done, about 90 seconds. Add garlic and saute until shrimp are almost done, another 90 seconds, stirring often.
- Turn heat up to high. Add white wine reduce slightly, 2-3 minutes. Add lemon zest, lemon juice and red pepper flakes, cook for 60 seconds and remove from heat.
- Toss with cooked linguine and parsley to combine and thin with reserved pasta water if necessary.
