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Categories:
linguine butter extra-virgin olive oil shallot garlic red pepper shrimp salt grape tomatoes white wine basil pesto lemon
Viewed: 53 - Published at: 3 years agoIngredients
- 1 lb linguine
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 1 large shallot, finely diced
- 5 garlic cloves, sliced thin
- 1/4 teaspoon red pepper flakes
- 20 large shrimp, peeled and deveined, tail on
- salt & freshly ground black pepper
- 2 cups grape tomatoes, quartered
- 1/2 cup white wine
- 1/2 cup basil pesto
- 1 lemon, zested & juiced
Method
- For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid.
- If using frozen shrimp, defrost them in a strainer under cold running water.
- Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.
