Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

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  • Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Nutrition Facts

511 calories; protein 21.9g; carbohydrates 57.5g; fat 19.4g; cholesterol 135.4mg; sodium 260mg. Full Nutrition
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Reviews (874)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2014
I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture. Read More
(440)

Most helpful critical review

Rating: 3 stars
10/10/2014
Very tasty, was a tad dry. I'd recommend adding 1/2 - 1 cup of the pasta water to keep it moist. Read More
(24)
1223 Ratings
  • 5 star values: 850
  • 4 star values: 282
  • 3 star values: 63
  • 2 star values: 13
  • 1 star values: 15
Rating: 5 stars
04/24/2014
I made this dish tonight; it turned out awesome. I had some mushrooms I was looking to use and sauteed them with the shallots and garlic. One step that should be added is to reserve one cup of the pasta water, which should be added just prior to adding the pasta and shrimp. This adds starch and helps give the sauce a smooth texture. Read More
(440)
Rating: 4 stars
12/19/2012
loved it! Unfortunately, we ate it before I remembered to add a photo. I like my food a little spicy, so I added more red pepper and salt. Easy and delicious. Try it, you won't regret it! Read More
(106)
Rating: 5 stars
01/02/2013
This dish was very easy and extremely tasty!! I'm so happy to find such an awesome dish to add to my favorites. Since I don't carry fresh lemons...and I'm usually a spur of the moment cook...I substituted the fresh lemon and pepper dashes with a Lemon Pepper seasoning. It turned out great and added the lemon flavor. :D Read More
(97)
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Rating: 4 stars
05/02/2017
Recommend holding back on lemon till last second. Reason? It is a fact known by all chefs...lemon will make shrimp a little bit tough when cooking the shrimps in it. I follow instructions to the T, but add the lemon to the sauce last minute...just before pulling the meal from the burner! Read More
(71)
Rating: 5 stars
09/17/2015
No sense messing with something that on its own is pretty darn good. It's not necessary to measure precisely, just use all ingredients to your heart's and eyes' content. A squeeze of this, a handful of that and a splash of this - use what looks good to you. And in my case, that meant more shrimp and less pasta because Hubs and I aren't spring chickens anymore and have to watch our calories and carbs. I served this with a simple green salad with a lemon vinaigrette. Awesome good dinner. Read More
(64)
Rating: 5 stars
02/14/2014
Excellent recipe. I made as written and did not add the pasta water, as some have suggested. I have no regrets in putting my trust in the author of the recipe. I will definitely be making again. Read More
(63)
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Rating: 5 stars
02/15/2013
I made this last night for Valentine's after remembering a similar dish my husband and I had on vacation. I was really worried my husband wouldn't like it (he's picky about seafood dishes) but after one bite, he declared his approval and I squealed with delight. This dish is amazing (and SUPER simple!) I didn't have any shallots, but I used half a diced white onion and it was superb. I think I also used a bit more butter than what was called for, but hey. It's was Valentine's Day! I left out the wine (again, didn't have any) but now that my husband likes it, I plan to sneak it in there the next time I make it...and there will be a next time. The lemon makes it taste fresh and yummy and delicious. I would say I'm looking forward to the leftovers, but we ate the whole thing! I'm happy report that this will be making an appearance in our kitchen again and I'd love to try it with a combination of shrimp, lobster, and/or crab. I truly can't say enough about this recipe. It's great! Read More
(63)
Rating: 5 stars
02/14/2013
Made this tonight for my family for Valentines, it was great! It was easy! It was relatively quick! All pros in my book. I made this as written and thought it was terrific. Great choice for a weeknight meal or Lent and nice enough for a special occasion. Read More
(28)
Rating: 3 stars
10/09/2014
Very tasty, was a tad dry. I'd recommend adding 1/2 - 1 cup of the pasta water to keep it moist. Read More
(24)
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