Ingredients:
1 lb linguine pasta
(1) 16 oz bag frozen shrimp, peeled & deveined
1/2 yellow onion, chopped
4 cloves garlic, minced
1/2 cup white wine, Pinot Grigio
Juice of 1 lemon
4 tbsp butter
2 tbsp extra virgin olive oil
Pinch of crushed red pepper flakes
1/4 cup shredded Parmesan cheese
Serve with sliced warmed bread and a small dish with extra virgin olive oil, topped with dried Italian herbs for dipping
Directions:
- Fill a pasta pot with heavily salted water on high heat. It is said that the water is salted enough when it is as salty as the sea! When water is boiling, drop linguine in and cook according to package directions.
- While pasta is cooking, drop 2 tbsp of butter in a deep pan. Once melted, add onion. Cook until onions are translucent, about 2-3 minutes, stirring occasionally. When onions have softened, add garlic and cook for 30 seconds, stirring constantly. Always be mindful when cooking fresh garlic. If it sits too long on a warm pan it will quickly burn and become incredibly bitter. Add wine to pan and drop heat to low. Simmer until most of the wine has reduced.
- Add remaining 2 tbsp of butter, lemon juice, olive oil, red pepper flake and shrimp. Cook until shrimp warmed through, about 5 minutes, stirring occasionally.
- Drain pasta, reserving 1 cup of starchy pasta water. Add pasta water to pan with shrimp and gently stir until mixed. Add linguine straight to the pot and top with parmesan cheese. Take tongs and gently toss. Serve with a lemon wedge.