Cooking Instructions
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Step 1
Bring a pot of salted water to a boil. While the water comes to a boil, peel and devein the Shrimp (0.5 pound) set aside.
Step 2
Place a medium-sized frying pan over medium heat. Melt Unsalted Butter (3 tablespoon) and Olive Oil (2 tablespoon) and allow to bubble slightly. At this time, your water should be boiling: add the Linguine (0.5 pound) cook to al denté.
Step 3
Once the butter and olive oil have begun to bubble, add the Garlic (3 clove), Shallot (1), and Crushed Red Pepper Flakes (1/4 teaspoon) and sauté for 1-2 minutes, stirring frequently so the garlic does not burn.
Step 4
Add the shrimp, Salt (3/4 teaspoon) and Ground Black Pepper (1/2 teaspoon) to the frying pan and sauté for 3-4 minutes until the shrimp is pink and opaque on both sides.
Step 5
Remove the frying pan from the heat and add the Lemon (1) zest and juice, and Italian Flat-Leaf Parsley (3 tablespoon). Toss well and adjust seasoning to taste.
Step 6
When al denté, drain the linguine in a colander and add it to the shrimp mixture. Toss to coat all pasta.
Step 7
Scoop pasta and shrimp onto dinner plates and top generously with Parmesan Cheese (1/2 cup).
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