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Linguine with Zesty Shrimp

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 3


Vegetable oil

kosher salt

12oz Linguine

3 Tablespoons unsalted butter

2 1/2 Tablespoons Extra Virgin Olive Oil

1 1/2 Tablespoons (4 cloves) minced garlic

1 pound (about 16 shrimp) large shrimp, peeled and deveined

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley leaves

1/2 lemon zest, grated

1/4 cup (2 lemons) freshly squeezed lemon juice

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes


Yummy shrimp and a flavor packed sauce make of a delicious pasta meal. Pair with a white wine like Pinot Grigio or an unoaked Chardonnay.

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 4 minutes.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.                                                                                          

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.