Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6



1 (16 oz.) package linguine pasta

2 tbsp. butter

2 tbsp. extra-virgin olive oil

Two shallots, finely diced

Two cloves garlic, minced

1 pinch red pepper flakes

1 lb shrimp, peeled and deveined

One pinch of kosher salt and freshly ground pepper

½ cup dry white wine

One lemon, juiced

2 tbsp. butter

2 tbsp. extra-virgin olive oil

¼ cup finely chopped fresh parsley leaves

1 tsp. Extra-virgin olive oil, or to taste



Assemble the ingredients.

Linguine should be cooked in a big saucepan of boiling salted water until nearly soft, 6 to 8 minutes. Drain.

In a big skillet, melt two tablespoons of butter and two tablespoons of olive oil over medium heat.

Shallots should be transparent after 3 to 4 minutes of cooking and stirring in hot butter and oil with garlic and red pepper flakes.

Add the shrimp to the skillet, season with black pepper and kosher salt, and cook for two to three minutes, tossing periodically until pink. Shursimp should be taken out of the pan and kept warm.

With a wooden spoon, scrape the browned food bits from the bottom of the skillet as you pour in the white wine and lemon juice and bring to a boil.

Stir two tablespoons of olive oil into the melted two tablespoons of butter in a skillet and heat to a boil.

Add salt and black pepper and toss the linguine, shrimp, and parsley in the butter mixture to coat. To serve, drizzle with one teaspoon of olive oil.