My version of a recipe from Tyler Florence from the foodnetwork.com website. It calls for linguini, but I only had a box of penne on hand and it worked just fine.
- 1 pound linguini pasta
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 shallot, finely diced
- 2 teaspoons on garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- salt and black pepper
- 1/2 cup dry white wine
- juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Cook pasta according to directions on box. Drain pasta and rinse with cold water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 1 tablespoon butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Add 1 tablespoon of butter to pan, stir well and season with salt and pepper.
Serve immediately and enjoy this yummy seafood and pasta dish.