Ingredients
- tablespoon of butter
- tablespoon of olive oil
- 14 peeled and deveined large or jumbo shrimp
- 4 cloves minced garlic
- chilli flakes (optional)
- ⅓ cup white wine
- ¼ cup heavy cream
- dash of salt + pepper to taste
- zest of one lemon
- squeeze of lemon juice
- 150 grams dry linguine
- splash of starchy pasta water
- parsley for garnish
Directions
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In a pan on medium heat melt the butter and olive oil and make sure it’s hot and it’s shimmers before you add the raw shrimp in.
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Cook the shrimp for 1 to 2 minutes on each side or until pink and remove it from the pan. In the same pan add the garlic, chilli flakes (optional) and stir.
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Add white wine and let it cook off for a few minutes until thick and reduced. Add heavy cream, a pinch of salt and pepper, lemon zest + lemon juice and stir.
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Add shrimp back in with the cooked pasta and a splash of the pasta water. Mix well, garnish with parsley, serve and enjoy!
Originally by: Themodernnonna
(Grabbed from: https://www.themodernnonna.com/creamy-lemon-shrimp-pasta/#recipe)