Creamy Lemon Shrimp Linguine In White Wine & Butter Sauce
Ingredients:
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 14 peeled and deveined large or jumbo shrimp
- 4 cloves minced garlic
- chilli flakes are optional
- 1/3 cup white wine or vegetable stock
- 1/4 cup heavy cream or cream cheese
- dash of salt + pepper to taste
- zest of one lemon
- squeeze of lemon juice
- cooked pasta of choice — I used 150 grams dry linguine
- splash of starchy pasta water
- parsley for garnish
Directions:
- In a pan on medium heat melt the butter and olive oil and make sure it’s hot and it’s shimmers before you add the raw shrimp in.
- Cook the shrimp for 1 to 2 minutes on each side or until pink and remove it from the pan.
- In the same pan add the garlic, chilli flakes and stir.
- Add the white wine and let it cook off for a few minutes until thick and reduced.
- Add the heavy cream, a pinch of salt and pepper, lemon zest + lemon juice and stir.
- Add the shrimp back in with the cooked pasta and a splash of the pasta water.
- Stir it all up, garnish with parsley, serve and
Notes:
Nutrition Facts: