12 oz. linguine
1 1/2 lbs extra-large shrimp, peeled and deveined
3 Tbsp extra virgin olive oil
3 Tbsp unsalted butter
4 garlic cloves, minced (4 tsp)
1/2 cup dry white wine*
Salt and freshly ground black pepper
1/8 tsp red pepper flakes (optional)
2 Tbsp fresh lemon juice
1/4 cup chopped fresh parsley
Cook linguine according to package instructions.
Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat. Add garlic and saute 1 – 2 minutes until just lightly golden (don’t brown or it can taste bitter).
Add wine and simmer until reduced by half, about 2 – 3 minutes.
Add in shrimp in an even layer season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 – 2 minutes per side.
Stir in lemon juice and a parsley then toss shrimp and sauce with pasta. Serve immediately.