5 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red chile flakes
4 cloves garlic, grated
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
12 oz spinach linguini
¼ cup roughly chopped parsley
Cook pasta according to directions for al dente, drain, and place in a pasta serving bowl.
Cut the shrimp in half, crosswise.
Heat 3 tablespoons. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chili flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine and lemon juice; cook until bubbly.
Add reserved shrimp and remaining butter; heat for a minute or two. Pour sauce over the reserved pasta and toss well. Sprinkle with parsley and serve in individual pasta bowls.
A tomato salad goes well with this entree.
December 7, 2020 at 10:02 am
Yum! This look amazing.
Dorothy's New Vintage Kitchen
December 7, 2020 at 11:26 am
There’s something so comforting about recipes like this!
For the Love of Cooking
December 8, 2020 at 11:51 am
My kind of meal. It looks delicious.
December 10, 2020 at 5:22 am
This looks delicious. Not easy to find spinach pasta of any kind here but will continue to keep an eye out.