Ingredients

• 1 , 16 ounce
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 shallots , finely diced
• 2 cloves garlic , minced
• 1 pinch red pepper flakes , Optional
• 1 pound shrimp , peeled and deveined
• 1 pinch kosher salt and freshly ground pepper
• 0.5 cups dry white wine
• 1 lemon , juiced
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 0.25 cups finely chopped fresh parsley leaves
• 1 teaspoon extra-virgin olive oil , or to taste

Instructions

1. 1 Gather ingredients.
2. 2 Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
3. 3 Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
4. 4 Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
5. 5 Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
6. 6 Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
7. 7 Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
8. 8 Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
9. 9 Serve hot and enjoy!

Nutrition per serving