1 (16 oz) package linguine, cooked as per package instructions ~ 1 pound large (16-20 count) shrimp, shelled & deveined (tail on, it looks nicer that way) ~ 3 tablespoons butter ~ 2 tablespoons olive oil ~ 4 cloves garlic, minced ~ ½ teaspoon red pepper flakes ~ ½ cup white wine ~ 1 tablespoon freshly squeezed lemon juice ~ ½ teaspoon fresh lemon zest ~ Salt & freshly ground black pepper to taste ~ 2 tablespoons finely chopped parsley ~ Parmesan cheese for sprinkling
Heat a medium-sized pan on medium heat. Add butter and olive oil. Once butter is melted, increase the heat and add the shrimp. Cook for 1 min and turn them over, add garlic and red pepper flakes; cook for another minute. Be careful not to overcook the shrimp or they will be tough. Set shrimp aside on a warm plate. Add white wine, lemon juice, and lemon zest to the pan. Add black pepper and salt to taste. Leave on high and let the sauce boil for 2-3 mins. Reduce heat to medium. Add shrimp and parsley and stir to coat with the sauce. Serve immediately over pasta sprinkled with some Parmesan cheese and chopped parsley.