Directions
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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 (8 oz)
set aside.
Step 2
Place a medium-sized frying pan over medium heat. Melt
Unsalted Butter (3 Tbsp)
and
Olive Oil (2 Tbsp)
and allow to bubble slightly. At this time, your water should be boiling: add the
Linguine (8 oz)
cook to al denté.
Step 3
Once the butter and olive oil have begun to bubble, add the
Garlic (3 cloves)
,
Shallot (1)
, and
Crushed Red Pepper Flakes (1/4 tsp)
and sauté for 1-2 minutes, stirring frequently so the garlic does not burn.
Step 4
Add the shrimp,
Salt (3/4 tsp)
and
Ground Black Pepper (1/2 tsp)
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 Tbsp)
. 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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