This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.
- 1 (16 ounce) package linguine
- ¼ cup olive oil
- ¼ cup butter
- 6 cloves garlic, minced
- 1 pound peeled and deveined medium shrimp
- ¾ cup white wine
- ½ cup lemon juice
- ¼ teaspoon crushed red pepper
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ½ pint grape tomatoes, halved
- 2 tablespoons grated Pecorino Romano cheese
- 1 tablespoon chopped fresh parsley
- 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.
- 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.