1 lb. spaghetti or linguine
2 lbs. medium shrimp, peeled & deveined
4 tbsp. unsalted butter
4 tbsp. olive oil
6-8 cloves garlic, minced
1/2 cup dry white wine
1 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. red pepper flakes
Juice of 1/2 lemon (about 2 tbsp.)
4 tbsp. chopped Italian parsley
1. Cook the pasta according to package instructions; drain & set aside.
2. Heat the butter and olive oil over medium heat in a large saute pan. Add the minced garlic and saute for 10-20 seconds (do not brown); stir in the wine and cook another 10-20 seconds.
4. Add the shrimp and toss briefly; season with salt, black pepper and red pepper flakes. Continue cooking for another 1-2 minutes or until the shrimp is just cooked through. Stir in the lemon juice.
5. Add the reserved pasta and toss gently to combine. Turn off the heat and stir in the chopped parsley.