Ingredients
- 8 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup white wine (like Sauvignon Blanc)
- 1 lemon, juiced and zested
- ½ cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Equipment Needed
- Large pot for boiling pasta
- Skillet (preferably non-stick)
- Colander for draining pasta
- Ladle or tongs for serving
- Zester or grater for lemon zest
- Cutting board and knife for chopping
Step-by-Step Instructions
To start, I like to bring a large pot of salted water to a boil, then add the linguine. I cook it according to package instructions until it is al dente. While the pasta is cooking, I heat a big skillet over medium heat and melt the butter with olive oil. The aroma of the butter melting is just heavenly—there’s nothing like it! Once it’s bubbling, I add in the minced garlic and red pepper flakes, stirring them together for about a minute until fragrant. (See the next page below to continue steps…)