• 1 pound linguine
  • 3 tablespoons
  • butter
  • 4 tablespoons olive oil
  • 4 cloves garlic; minced
  • 2 pounds large shrimp;peeled and deveined
  • 1-1/2 tablespoons salt
  • 1/2 teaspoons black pepper
  • 3 tablespoons fresh parsley; chopped
  • 1 lemon ; zested
  • 1/4 cup fresh lemon juice
  • 1/4 cup white wine
  • 1/2 teaspoon red pepper flakes

This dish is so fast, and so easy it makes a wonderful week night supper, but is also a beautiful, tasty  dish to entertain with.  I keep frozen shrimp in my freezer, and just thrown them in the garlic butter, and cook. No thawing is necessary.  I also keep lemon juice concentrate, minced garlic in my refrigerator, and white cooking wine in the pantry for those times when I do not have fresh.  If there are no lemons in your house, use the concentrate and omit the zest.  But, as you know, fresh is best!!   Add a loaf of french bread, and a salad, and you have a lovely dinner in a matter of minutes.

Directions:

  1. Drizzle 1 tablespoon olive oil in a large pot of boiling salted water, add 1 tablespoon of salt, and the linguine; cook for 7-10 minutes, or according package directions.
  2. Meanwhile, in a large heavy-bottomed skillet, melt the butter and olive oil over medium-low heat.
  3. Add the minced garlic, saute for 1 minute, being careful not to burn the garlic.
  4. Add the shrimp, 1-2 teaspoons salt, and black pepper; saute until the shrimp have turned pink, about 5 minutes (unless using frozen shrimp, then you will have to saute longer) stirring often.
  5. Remove from the heat, add the parsley, lemon zest, lemon juice, white wine, and red pepper flakes.  Toss to combine.
  6. When the pasta is done, drain and then add to the shrimp mixture, toss well, and serve.