This is a great recipe for Lent. It supposedly serves 4-6 people, but I cut way down on the pasta, use half the butter & oil & keep everything else the same & the two of us eat the whole thing! The recipe is courtesy of Tyler Florence, on the Food Network & slightly adapted by me.
1 pound linguini (I often use spaghetti)
4 T. butter
4 T. olive oil
2 shallots, finely diced (I often use scallions)
2 cloves garlic
pinch of red pepper flakes, optional
1 pound shrimp, peeled & deveined (I use frozen shrimp that has been thawed & I remove the tails)
Kosher salt & freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley (I use dried & just a sprinkle)
For the pasta, put a large pot of water on to boil. When it comes to a boil, add a couple of tablespoons of salt & then the pasta. Stir to make sure it separates. Cook for about 6-8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 T. butter in 2 T. olive oil over medium-high heat. Saute' the shallots, garlic & red pepper flakes until the shallots are translucent, about 3-4 minutes. Season the shrimp with salt & pepper, Add them to the pan & cook until they turn pink, about 2-3 minutes. Remove the shrimp from the pan & set aside.
Add wine & lemon juice & bring to a boil. Add 2 T. butter & 2 T. olive oil. When the butter has melted, return the shrimp to the pan along with the parsley & cooked pasta. Stir well & season with salt & pepper.
* My addition is that I like to grate Parmesan cheese over the top before serving. Enjoy!