Click on a category to see more recipes in this category
Ingredients
1/2 Pound linguine pasta, cooked al dante
1 Pound medium shrimp, peeled & deveined
Kosher salt & fresh ground black pepper, to taste
1 Tablespoon olive oil
3 Garlic cloves, minced
1 1/2 Cups white wine
2 Tablespoons freshly squeezed lemon juice
1/4 Teaspoon dried basil
1/4 Teaspoon dried oregano
1/4 Teaspoon dried rosemary
1/4 Teaspoon dried thyme
1/2 Cup unsalted butter, at room temperature
2 Tablespoons chopped fresh parsley leaves
1/4 Cup freshly grated Parmesan
Instructions
Season shrimp with salt and pepper to taste.
Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2 - 3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil. Reduce heat and simmer until reduced by half, about 4 - 5 minutes. Stir in basil, oregano, rosemary and thyme.
Stir in butter, 2 tablespoons at a time, until melted and smooth.
Stir in shrimp and fresh chopped parsley; season with additional salt and pepper, to taste.
Stir in al dente pasta. Garnish with Parmesan cheese.
Serve immediately.