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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a little kick, add a pinch of dried crushed red pepper just before serving. Ingredients:
1 1/2 pounds unpeeled, large raw shrimp (2 1/25 count) |
1 (9-oz.) package refrigerated linguine |
1/4 cup butter |
1/4 cup olive oil |
1/4 cup chopped green onions |
2 garlic cloves, minced |
1 tablespoon dry white wine |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 tablespoon chopped fresh dill |
1 tablespoon chopped fresh parsley |
Directions:
1. Peel shrimp, leaving tails on, if desired. Devein, if desired.
2. Prepare pasta according to package directions.
3. Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add shrimp, wine, and next 3 ingredients. Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.
4. Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.
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