This recipe results in lots of garlicky shrimp with some white wine and lemon juice.
Ingredients
- linguine: 1 pack (16 ounce pack)
- olive oil: 0.25 cup
- butter: 0.25 cup
- garlic: 6 clove (minced)
- medium shrimp: 1 pound (peeled and deveined)
- white wine: 0.75 cup
- lemon juice: 0.5 cup
- red pepper: 0.25 tsp (crushed)
- fresh basil: 1 Tbsp (chopped)
- salt: 0.5 tsp
- pint grape tomatoes: 0.5 piece (halved)
- Pecorino Romano cheese: 2 Tbsp (grated)
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
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Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.
