1 1b Linguine
1 1b shrimp (I usually buy the pre-cooked frozen shrimp)
1/2 cup dry white wine
1/2 olive oil4 tbsp butter
1/4 cup fresh parsley chopped
1 lemon juiced and
1 tbsp lemon zest4 garlic cloves chopped
1 shallot finely chopped
Grape tomatoes whole or diced
Pinch of red pepper flakes (optional)
Pinch of oregano (optional)
Salt and pepper to taste
Bring a pot of water to a boil. Add linguine and a little salt. Let linguine cook about 8-10 minutes stirring occasionally. Once done, drain the water and mix in a little salt, pepper, Parmesan cheese, and butter to taste (just about a pinch of each ingredient).
In a large frying pan, melt half of the butter (2 tbsp) and half of the olive oil over medium to high heat. Once the oil begins to boil a little, sauté the garlic, red pepper flakes, oregano and shallots until the shallots become translucent. Meanwhile, add a little salt and pepper (to taste) to your shrimp in a separate bowl. Add wine, lemon juice, and lemon zest. Bring to a boil and add remaining butter and olive oil. Once the butter melts, add the shrimp, parsley, and grape tomatoes to the pan. Sauté for a couple of minutes. Sprinkle as much or as little feta cheese over the shrimp just before serving.
Pour the shrimp and juices over linguine and serve! Enjoy your meal with an antipasto salad and a glass of Pinot Grigio