½ lb. linguine
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp minced garlic
¼ tsp red pepper flakes
½ lb. jumbo shrimp (or size of your choice), peeled and deveined
⅛ tsp sal
⅛ tsp pepper
⅓ cup white wine or chicken broth
3 Tbsp lemon juice
3 tbsp finely chopped parsley, plus more for garnish
Add linguine to an outsized pot of salted boiling water and let cook until hard, about 7 minutes. Drain well.
While pasta is cooking, add butter and vegetable oil to an outsized skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
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