1 lb cooked linguini1 lb shrimp, peeled and deveined4 Tblspn butter4 Tblspn extra virgin olive oil2 ea shallots, finely diced2 ea garlic cloves, minced½ tsp McCormick Red Pepper Flakes½ C dry white wine1 ea lemon, juiced¼ C fresh parsley, finely chopped
In a large sautÃ© pan melt 2 Tblspns of butter and 2 Tblspn of extra virgin olive oil over medium heat. Saute the shallots, garlic and red pepper flakes until shallots become translucent, about 3-4 minutes. Season shrimp with kosher salt and coarse black pepper; add them to the pan and cook until they turn pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Deglaze the pan with the white wine and lemon juice, stir well and bring to a boil. Add 2 Tblspn each of butter and extra virgin olive oil.When the butter has melted return the shrimp to the pan along with the parsley and cooked linguini. Stir well and season with kosher salt and coarse black pepper. Drizzle with a little bit of extra virgin olive oil and serve! Light and full of a wonderful fresh garlic flavor complimented with the fresh parsley! Enjoy!!