Shrimp Linguine with Lemon Garlic Butter Sauce
Ingredients:
1 pound linguine noodles
4 Tablespoons unsalted butter
3 Tablespoons olive oil
5 cloves garlic, minced
1 pound large shrimp, 21-30 size, peeled and deveined
1/4 cup white wine
Salt and freshly ground black pepper to taste
1/2 cup chopped fresh parsley
Zest of 1/2 large lemon
1/4 cup fresh-squeezed lemon juice
1/2 lemon, thinly sliced in half-rounds
Crushed red pepper flakes to taste
1/2 cup freshly grated parmesan cheese
4 Tablespoons unsalted butter
3 Tablespoons olive oil
5 cloves garlic, minced
1 pound large shrimp, 21-30 size, peeled and deveined
1/4 cup white wine
Salt and freshly ground black pepper to taste
1/2 cup chopped fresh parsley
Zest of 1/2 large lemon
1/4 cup fresh-squeezed lemon juice
1/2 lemon, thinly sliced in half-rounds
Crushed red pepper flakes to taste
1/2 cup freshly grated parmesan cheese
Directions:
Bring a large pot of water to boil. Add a little bit of oil and salt to the boiling water and cook the linguine according to package instructions.
Season the shrimp with salt and pepper and set aside while the water comes to a boil.
Add the butter and olive oil to an extra-large skillet over medium-low heat. Once the butter has melted, add the garlic and wine and sauté for 1 minute, being careful not to burn it.
Add the shrimp and sauté just until they turn pink, about 4-5 minutes, tossing often.
Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
Toss to combine. Season with additional salt and pepper, as needed.
When the pasta is cooked, drain the water and add the noodles to the sauté pan.
Top with fresh parmesan cheese and toss everything gently to combine. Serve.
Season the shrimp with salt and pepper and set aside while the water comes to a boil.
Add the butter and olive oil to an extra-large skillet over medium-low heat. Once the butter has melted, add the garlic and wine and sauté for 1 minute, being careful not to burn it.
Add the shrimp and sauté just until they turn pink, about 4-5 minutes, tossing often.
Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
Toss to combine. Season with additional salt and pepper, as needed.
When the pasta is cooked, drain the water and add the noodles to the sauté pan.
Top with fresh parmesan cheese and toss everything gently to combine. Serve.
Notes:
Adding some steamed broccoli or asparagus makes this dish a complete, nutritious, and highly delicious meal.
As always, gauge your love of garlic to your own taste. This recipe says 5 cloves, but don't hesitate to add a lot more...especially if you're not going to be kissing someone soon. That took a sad turn there, didn't it?
If you can prevent yourself from eating the whole thing at one sitting, it makes the best breakfast leftovers. Move over cold pizza!
Admit it: just reading the title made your mouth start to water.
As always, gauge your love of garlic to your own taste. This recipe says 5 cloves, but don't hesitate to add a lot more...especially if you're not going to be kissing someone soon. That took a sad turn there, didn't it?
If you can prevent yourself from eating the whole thing at one sitting, it makes the best breakfast leftovers. Move over cold pizza!
Admit it: just reading the title made your mouth start to water.