Sunday, July 9, 2017


This is a classic Italian-American pasta dish you find on the menu in most Italian restaurants. You can make this at home and it will be even better and definitely less expensive than in restaurants. 

Lee's Kitchen Tips:
Normally I do not recommend cooking with extra-virgin olive oil, but for this dish you can, if you prefer, because the whole dish is done on low heat. 
Extra-virgin olive oil has a smoke point of about 375 degrees F. 
Extra-light olive oil has a smoke point of about 468 degrees F.
Avocado oil has a smoke point of about 400 degrees F.
Peanut oil has a smoke point of about 435 degrees F.

½ lb linguine
4 T unsalted butter
2 T extra-virgin olive oil
½ medium onion, diced
3 cloves garlic, minced
Pinch red pepper flakes
¾ lb large shrimp, peeled and deveined
Juice of 1 lemon
Zest of 1 lemon
½ cup dry white wine, such as Pinot Grigio or dry white vermouth
Sea salt and freshly ground black pepper
½ cup minced Italian parsley
4 basil leaves, minced

Cook the linguine in boiling salted water until al dente, about 6 to 7 minutes.
Save ½ cup of the pasta cooking water.

In a large skillet over medium heat, add the butter and olive oil.
Add the diced onion and sauté for 3 to 4 minutes.
Add garlic, red pepper flakes, and shrimp.
Cook until the shrimp turn pink, about 3 minutes.

Add the lemon juice, lemon zest, wine, most of the parsley, and pasta water.
Season to taste with salt and pepper.
Bring to a boil for a minute, then add the cooked and drained linguine.
Toss to combine.

Divide between two warm pasta bowls, sprinkle on the rest of the parsley and basil and serve.

Serves 2 as a main course and 4 as a first course (primi piatti)

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