A delightful twist on the classic shrimp linguine, featuring a rich garlic butter sauce and a hint of lemon.
Cook the linguine in a large pot of salted boiling water until al dente. Reserve some pasta water before draining.
Adding salt to the boiling water enhances the pasta's flavor.
In a large skillet, heat half of the butter and olive oil over medium heat. Sauté the shallot, garlic, and red pepper flakes until fragrant.
Keep the heat moderate to avoid burning the garlic.
Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
Avoid overcooking the shrimp to keep them tender.
Pour the white wine and lemon juice into the skillet. Bring to a boil, then reduce the heat and add the remaining butter and olive oil.
Deglaze the pan with the wine to incorporate all the flavors.
Return the shrimp to the skillet along with the cooked linguine and parsley. Toss everything together, adding reserved pasta water as needed to coat the pasta evenly.
Adding pasta water helps to bind the sauce to the pasta.
Serve the dish warm, garnished with additional parsley and a drizzle of olive oil if desired.
Serve immediately to enjoy the dish at its best.
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