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1 Lemon, juiced
1 lb Shrimp, peeled and deveined
1 lb pack Linguini
1/2 cup Dry White Wine
1/4 cup Finely Chopped Parsley
2 Cloves Garlic, thinly sliced
2 Shallots, finely diced
4 Tbsp Butter
4 Tbsp Olive Oil
Freshly Cracked Black Pepper
Pinch Red Pepper Flakes (optional)
Sea Salt
Bring a large pot of salted water to boil. Cook pasta according to package directions.
Meanwhile, in a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add shallots, garlic and red pepper flakes, and sauté 3 to 4 minutes, until shallots are translucent. Season shrimp with sea salt and pepper; add to pan and cook 1-2 minutes until they turn pink. Remove shrimp and set aside. Add wine and lemon juice to pan and bring to a boil. Stir in 2 more tablespoons butter. When melted, return shrimp to pan along with parsley and cooked pasta. Toss to combine and season with sea salt and pepper, to taste. Drizzle with more olive oil and serve with lemon wedges.
