2tablespoonsolive oilplus more for tossing with pasta
3tablespoonsbutter
4garlic cloves minced
1/2shallot minced
3/4cupdry white wineor sub chicken broth
1teaspoonkosher salt
1/8teaspoonred pepper flakes or to taste
fresh ground pepper to taste
1poundslarge raw shrimp peeled
1/2cupchopped fresh parsley
2tablespoonsfresh lemon juice
8ounceslinguine
Instructions
Prepare pasta according to package directions, before draining reserve 1 cup pasta water. Toss in a little olive oil to keep it from sticking.
Heat a large skillet over medium high heat.
Melt the butter with the olive oil in the pan.
Add the shallots and cook until starting to soften, 2-3 minutes. Reduce heat to medium. Add the garlic and sauté for about 30 seconds, until garlic is fragrant.
Add the wine, salt, red pepper flakes and black pepper and bring to a simmer. Let wine reduce by half, about 4-5 minutes.
Add the shrimp and sauté for 2-4 minutes, until pink and cooked through. Remove from heat and stir in parsley and lemon juice.
Add pasta, thin sauce with a little pasta water if needed, until desired consistency is reached.