1. Put a large pot of water on the stove to boil for the pasta.
2. When it has come to a boil, add salt and the linguini. Stir to make sure the pasta separates; cover.
3. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
4. Drain the pasta.
5. Meanwhile, in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat.
6. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
7. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
8. Remove the shrimp from the pan; set aside and keep warm.
9. Add wine and lemon juice and bring to a boil.
10. Add 2 tablespoons butter and 2 tablespoons oil to the pan.
11. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
12. Stir well and season with salt and pepper.
13. Drizzle over a bit more olive oil and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1106g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1065 (39%)|
|Amt Per Serving||% DV|
|Total Fat 118.3g||158 %|
|Saturated Fat 39.6g||198 %|
|Monounsaturated Fat 53.7g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 1142.6mg||352 %|
|Sodium 3445.7mg||119 %|
|Potassium 1768.9mg||47 %|
|Total Carbohydrate 259.2g||76 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 258.9g|
|Protein 144.5g||206 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2716
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