Langostinos al ajillo con pasta

Ingredientes

• 16 oz linguine pasta (1 package)
• 4 tbsp butter (unsalted, divided)
• 4 tbsp extra-virgin olive oil (divided)
• 2 shallots (finely diced)
• 2 cloves garlic (minced)
• 1 pinch red pepper flakes (optional)
• 1 pound shrimp (peeled and deveined)
• 1/4 tsp Kosher salt and freshly ground black pepper (to taste)
• 1/2 cup dry white wine (or chicken broth as substitute)
• 1 lemon (juice)
• 1/4 cup fresh parsley (fresh parsley)

Preparación

1. 1

   Bring a large pot of salted water to a boil. Cook linguine until just tender, about 6–8 minutes. Drain and set aside.

2. 2

   In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat.

3. 3

   Add diced shallots, minced garlic, and red pepper flakes. Cook for 3–4 minutes until the shallots are soft.

4. 4

   Season shrimp with salt and pepper. Add shrimp to the skillet and cook for 2–3 minutes, stirring occasionally, until pink and just cooked through. Remove shrimp and set aside.

5. 5

   Add white wine and lemon juice to the skillet. Scrape up any brown bits from the bottom using a wooden spoon.

6. 6

   Stir in the remaining 2 tablespoons butter and 2 tablespoons olive oil. Bring to a gentle simmer.

7. 7

   Add the cooked linguine, cooked shrimp, and chopped parsley to the skillet. Toss everything together until well coated in the sauce.

8. 8

   Drizzle with a little extra olive oil before serving, if desired. Serve hot and enjoy!