- 1 lb. whole wheat linguine
- 4 tbsp. butter
- 4 tbsp. olive oil, more for drizzling
- 1 medium onion or shallot, diced
- 4 cloves garlic, minced
- 1 lb. deveined and peeled shrimp
- 1/2 c. white wine (dry)
- 1 lemon
- 1/8 c. parsley, finely chopped
- 1/8 c. basil, finely chopped (optional)
- parmesan reggiano cheese shavings
- In a large sauce pot, fill the pot with water and place on stove to bring to a boil. Add about 2 tablespoon of salt to the water to season the pasta. If you feel that is too much salt, feel free to reduce the amount of salt to lower amount. Once the water is at a slight boil, add the pasta and cook until al dente. Before you drain the water, reserve about a cup of the pasta water and set aside. Drain the pasta and return the pasta back into the pot and add the reserved pasta water so the noodle wont dry out. Do not return to the same hot burner. Place on a cooled burner and cover with lid. Stir occasionally so the noodle wont stick together You can also drizzle with olive oil and add the chopped basil and toss (you don’t have to add basil. I just love the way it tastes with this dish).
- Place a large saute pan on stove turning to medium heat. Melt 2 tablespoons of butter and olive oil in the pan. Saute the onion (or shallot) and garlic until the onions are translucent. Make sure you stir pretty consistently so the garlic won’t burn.
- Place the shrimp on a cutting board or large plate and season on both sides with salt and pepper. Add them to the pan and cook until they become pink. When cooking shrimp it is very important to not constantly flip them. You want to leave them on one side for about 2 minutes or so and then flip them on the other side to make sure they cooked thoroughly. Once the shrimp is done, remove and set aside.
- Leaving the onions and garlic in the pan, add the wine and the juice of the lemon to the pan and bring to a simmer. Add the other 2 tablespoons of butter and olive oil and stir. Season with salt and pepper if you wish at this point. Return the shrimp back to the pan once all ingredients are melted and blended well. Allow to simmer and cook for about 2-3 minutes.
- Using tongs, add in the linguine to the pan, sprinkle in the chopped parsley, season with salt and pepper if you wish, and drizzle with a little more olive oil and serve while it is still hot. Sprinkle with Parmesan reggiano shavings and serve.