"Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling."

Ingredients

• 1 (16 ounce) package linguine pasta
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 pinch red pepper flakes (optional)
• 1 pound shrimp, peeled and deveined
• 1 pinch kosher salt and freshly ground pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped fresh parsley leaves
• 1 teaspoon extra-virgin olive oil, or to taste

Directions

Prep
20 m

Cook
20 m

Ready In
40 m

1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
3. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.