Shrimp with Pasta and Fresh Peas
Servings
4Cuisine
Italian-AmericanPrep Time
10 minsCook Time
15 minsIngredients
1 bag Garlic Butter Shrimp
1 lb linguini pasta
4 Tbsp butter
4 Tbsp extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
Kosher salt and freshly ground black pepper
½ cup dry white wine
Juice of 1 lemon
¼ cup finely chopped parsley leaves
Directions
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6-8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3-4 minutes. Cook the Garlic Butter Shrimp, about 2-3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.