- 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
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.
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.
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.
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)