Servings: 4 servings
Calories: 400kcal
Equipment
- Large skillet
- Pot
Ingredients
For the Shrimp
- 1 pound shrimp peeled and deveined
For the Sauce
- 4 cloves garlic minced
- 1/2 cup butter
- 1/4 cup olive oil
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Pepper to taste
For Garnish
- Fresh parsley chopped
For the Pasta
- 8 ounces linguine or spaghetti
Instructions
Cooking Instructions
- Bring a pot of salted water to a boil and add the linguine. Cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving a bit of pasta water.
- In a large skillet, combine olive oil and butter over medium heat. Allow the butter to melt fully, about 2 minutes.
- Add minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.
- Incorporate the shrimp into the skillet. Cook until they turn pink and opaque, about 2-3 minutes per side.
- Pour in white wine and lemon juice, and sprinkle in the red pepper flakes. Stir gently and let the sauce simmer for a couple of minutes.
- Sprinkle salt and pepper to taste.
- Mix in the drained linguine with the shrimp and sauce. Toss together, adding a splash of reserved pasta water as needed.
- Finish with chopped parsley before serving.
Notes
Serve with crusty bread for dipping in the sauce if desired. Best enjoyed fresh!
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 200mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
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