Prep 20 mins
Cook 10 mins
Recipe from Tyler Florence
- 1 lb linguine
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for drizzling
- 1 large shallot, finely diced
- 5 garlic cloves, sliced
- 1 pinch red pepper flakes (optional)
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- kosher salt & freshly ground black pepper
- 1⁄2 cup dry white wine
- 1 lemon, juice of
- 1⁄4 cup finely chopped fresh parsley leaves
- For the pasta, put a large pot of water on the stove to boil.
- When it has come to the boil, add a couple of tablespoons of salt and the linguini.
- Stir to make sure the pasta separates; cover.
- When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
- Drain the pasta reserving 1 cup of water.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
- Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
- Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
- Remove the shrimp from the pan; set aside and keep warm.
- Add wine and lemon juice and bring to a boil.
- Add 2 tablespoons butter and 2 tablespoons oil.
- When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.
- Stir well and season with salt and pepper.
- Drizzle over a bit more olive oil and serve immediately.
I thought it was pretty tasty but hubby tossed his after a few bites. Next time I would double the red pepper flakes and garlic (yeah I do love my garlic) and omit the pasta water. Was a little runny. But I'd make it again.
"DELICIOUS"!!!! Wonderful blend of ingredients giving superb flavor. I scaled this down to a hefty single serving and made as written omitting the red pepper flakes. Thanks for posting this great recipe, a keeper for sure. Made for Best of 2011 Cookbook Tag.
10 STARS for this!!!! Such great flavors and so easy to put together. I would also add a bit more red pepper flakes, as previous reviewer said, but other than that, a perfect recipe! Made for Spring 2011 PAC game.