Servings: 4 servings
Ingredients
- 1/2 lb spaghetti or linguine
- 6 Tbsp butter
- 1 Tbsp olive oil
- 6 cloves garlic minced
- 2 Tbsp parsley chopped
- 1 lb uncooked shrimp deveined and tails removed, if necessary
- 1/2 cup white wine
- 2 Tbsp lemon juice (juice from about half of one lemon)
- 1/2 cup freshly shredded parmesan
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the spaghetti in well-salted boiling water per the package directions.
- Meanwhile, melt the butter in a medium skillet over medium heat.
- Add the olive oil, garlic, parsley, and a pinch of salt and pepper.
- Cook for about 2 minutes, until the garlic softens and just starts to turn golden.
- Add shrimp and cook, turning occasionally, for about 3-4 minutes, until the shrimp are almost cooked through.
- Add the white wine and lemon juice and stir to combine. Let the shrimp finish cooking for another 2 minutes or so.
- Add the parmesan cheese and stir until the cheese melts and the sauce begins to thicken. Serve immediately over the hot pasta — and with some crusty bread to mop up the sauce!
Notes
Some great additions to this dish:
- Halved cherry tomatoes
- Sliced green beans
- Frozen peas
Inspired by:
