Ingredients
Method
Cooking the Pasta
- Bring a pot of salted water to a boil, add the linguine, and cook until al dente. Drain and set aside.
Sautéing the Shrimp
- In a large skillet, melt the butter with olive oil over medium heat. Once bubbly, throw in the minced garlic and sauté for about a minute until fragrant.
- Add the shrimp to the skillet, sprinkle with salt and pepper, and cook them until they turn a lovely pink, about 2-3 minutes on each side.
Combining Ingredients
- Pour in the white wine (or chicken broth) and lemon juice, scraping up the lovely bits from the skillet. Let it simmer for 2-3 minutes.
- Toss the cooked pasta into the skillet with shrimp and sauce. Mix until everything is beautifully coated.
Serving
- Serve it up in bowls, garnished with fresh parsley and don’t forget that crusty bread on the side!
Nutrition
Notes
For storage, let leftovers cool completely before storing in an airtight container. Can be kept in the fridge for up to 2 days. Reheat in the microwave or in a skillet with a splash of water ensuring it's heated through to at least 165°F. Consider adding red pepper flakes for a bit of heat!