This pasta is worthy of dinner guests or family! Serve with artisan bread, and a crisp green salad with White Balsamic Vinaigrette. Make it GLUTEN FREE with gluten free pasta.
For 4 Serving(s)
In a large pot, bring water to a boil and cook linguine for 9-10 min or until el dente if preferred. Drain.
In a large frypan, heat 2 tablespoons butter and 2 tablespoons olive oil on medium-high heat until butter is melted. Add onion and garlic, and cook until onion is translucent, about 4 minutes. Season shrimp with salt and pepper, and add to frypan. Cook for 3 minutes, until pink. Remove shrimp from frypan.
Add wine and lemon juice to frypan and allow to come to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil, and allow mixture to simmer.
Add linguine, shrimp and parsley and toss until mixture is blended. Remove from heat and serve with parmesan cheese if desired.
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