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Shrimp Destin Linguine

Source of Recipe

From "Recipe Revival" by the editors of Southern Living


Recipe Introduction

"Former Test Kitchen pro Vanessa McNeil Rocchio developed this quick pasta riff on the classic, sautéing the shrimp in a fifty-fifty mix of butter and olive oil and tossing in hot cooked linguine with the buttery pan drippings. Turn up the heat by adding a squirt of Sriracha or dried crushed red pepper."

List of Ingredients

â—¦ 1 ½ pounds unpeeled, large raw shrimp
â—¦ 1 (9-ounce) package refrigerated linguine
â—¦ ¼ cup butter
â—¦ ¼ cup olive oil
â—¦ ¼ cup chopped green onions
â—¦ 2 cloves garlic, minced
â—¦ 1 tablespoon dry white wine
â—¦ 2 teaspoons fresh lemon juice
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 1 tablespoon chopped fresh dill
â—¦ 1 tablespoon chopped fresh parsley


Recipe

Peel the shrimp, leaving tails on, if desired. Devein, if desired. Prepare the pasta according to package directions.

Meanwhile, melt the butter with oil in a large skillet over medium-high; add the green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add the shrimp, wine, and next three ingredients. Cook over medium, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in the dill and parsley. Remove the shrimp with a slotted spoon, reserving sauce in skillet.

Add the hot cooked pasta to the sauce in skillet, tossing to coat. Transfer the pasta to a serving bowl, and top with the shrimp.

Serves 2 to 3