Ingredients
1 lb whole wheat linguine
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
5 cloves minced garlic
1 1/4 pound large shrimp, peeled and deveined
1/2 cup dry white wine
1/3 cup chopped fresh flat leaf parsley
Zest of one half lemon
Juice of one lemon
Pinch of hot red pepper flakes
Preparation
In separate pot while preparing sauce, cook linguine in salted water until al dente.
In a large heavy pan like a dutch oven, melt the butter and olive oil over medium-high heat.
Add the shrimp and a heavy pinch of salt. Saute until the shrimp are half done, about 90 seconds. Add garlic and saute until shrimp are almost done, another 90 seconds, stirring often.
Turn heat up to high. Add white wine reduce slightly, 2-3 minutes. Add lemon zest, lemon juice and red pepper flakes, cook for 60 seconds and remove from heat.
Toss with cooked linguine and parsley to combine and thin with reserved pasta water if necessary.
