Ingredients
- 16 ounces linguine
- 1½ pounds shrimp
- 4 tablespoons Barons Garlic Olive Oil
- 3 tablespoons butter
- 3 tablespoons minced shallot
- 2 tablespoons minced garlic
- ½ teaspoon crushed red pepper
- ¼ cup lemon juice
- 1/3 cup white wine
- ¼ cup parsley, chopped
- Salt and pepper, to taste
Directions
- Cook linguine according to package instructions. Set aside and keep warm.
- Heat olive oil and butter in a large pan over medium heat.
- Add shallot, garlic, and red pepper flakes and sauté for 1 to 2 minutes, stirring constantly.
- Add lemon juice and white wine. Bring to a simmer and continue to simmer for two minutes.
- Season shrimp with salt and pepper. Add shrimp and parsley to pan and sauté until shrimp are cooked through.
- Toss pasta with shrimp and sauce and serve immediately.
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