- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 1 large shallot, finely diced
- 5 cloves garlic, sliced or minced
- pinch red pepper flakes, optional
- 1 pound raw shrimp
- salt and pepper
- ½ cup dry white wine
- 1 lemon, juiced
- ¼ cup finely chopped fresh parsley leaves
Thaw shrimp. Remove and reserve shells and tails (if any). Devein if not bought deveined..
Cook pasta according to package directions. Drain, reserving 1 cup pasta water, and keep warm.
While pasta is cooking, in large skillet, melt butter in olive oil over medium-high heat. Add reserved shells and tails, shallots, garlic and red pepper flakes (if using). Sauté until shallots are translucent, about 3 to 4 minutes. Add wine and lemon juice and bring to a boil. Remove shells and tails, add shrimp and cook until barely pink, about 2 to 3 minutes.
Add parsley and pasta. Add pasta water as needed. Salt and pepper to taste. Serve immediately.