Here is a delicious recipe that is "oh-so-good" and "oh-so-easy."
1 tablespoon Kosher salt
1-16 oz. box linguine or Homemade Pasta
5 tablespoons olive oil, divided
6 tablespoons butter
2 tablespoons minced garlic
1/2 cup minced onion
2 lbs large shrimp, peeled and deveined
1 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon hot red pepper flakes
2 tablespoons dried parsley
2 tablespoons lemon juice
1/4 cup grated Parmesan cheese
Bring to boil a large pot of water with 2 teaspoons Kosher salt. Add linguine and cook for 7-10 minutes to al dente or as directed for homemade pasta. Drain and return pasta to pot. Toss with 1 tablespoon olive oil. Set aside and keep warm.
In large skillet, melt butter with 4 tablespoons olive oil over medium heat. Add the minced garlic and onion. Saute for 3 minutes, being careful not to burn. Add the shrimp, salt, and pepper. Saute for 3-5 minutes until the shrimp turns pink. Remove from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese. Add the cooked pasta to the shrimp mixture and toss to combine. Serves 4-6
Wine Suggestion: Fancy Pants Pinot Grigio
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