1 lb Linguini Pasta
4 TB butter
4 TB Extra Virgin Olive Oil
2 shallots, finely diced (1 1/2 tsp pre diced)
2 cloves garlic, minced (1 tsp jar)
Pinch of red pepper flakes
1 lb shrimp, peeled & deveined (i buy the frozen ready to eat kind)
salt & pepper to taste
1/2 c Chicken Broth
Juice of 1 lemon
Parsely, chopped to taste
Cook paste to al dente. In a large skillet, melt 2 TB butter in 2 TB oil ovre med-high heat. Saute shallots, garlic, adnd red pepper flakes 2-3 minutes. Season shrimp with salt and pepper; add to pan and cook until pink, 2-3 minutes. Remove from pan, set aside, and keep warm. Add broth and lemon juice to skillet and bring to a boil. Add 2 TB butter and 2 TB oil. After butter melts, return shrimp tot he pan; add parsley and stir in pasta. Season with salt and pepper.
***HINTS***
~Be REALLY careful to not to burn the garlic. med-high seems to be too high. I remove the pan from the stove sometimes too.
~Shallots I buy in the jar like the minced garlic. use 1 TB when doubling
~Lemon Juice 3 tsp from bottle. Double use 6
~I DOUBLE THE BUTTER, OIL, BROTH & LEMON JUICE IN A NORMAL RECIPE. so if you are double the whole recipe you then do 4x the original amounts for those.
~Make sure to cut off tails of shrimp :)
Recipe from {Linda Davis}
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