12 oz. Linguine, cooked & waiting (see note)
3 tbsp. Olive Oil
4 tbsp. Unsalted Butter
4 cloves Fresh Garlic
1 lb. large Raw Shrimp, peeled, deveined & tails removed
2 medium Fresh Lemons
to taste Salt & Black Pepper
2 tbsp. Fresh Parsley, finely chopped
Cook pasta in boiling salted water according to directions so it is done just before needed. In a large skillet, warm oil and 3 tbsp. of butter over medium heat. Add the garlic and cook stirring for 1 minute. Then add the shrimp and continue cooking for about 3 minutes or until no longer translucent. Halve the lemons and juice into skillet catching seeds in your hand. Now add salt and pepper to taste and the last tbsp. of butter. Stir and reduce heat to low. Remove pan from heat and add the pasta and parsley. Toss mixture until well combined and adjust seasoning if needed. Serve with a crusty bread.
Note: You can use fresh or dry pasta for this recipe. Just adjust the time you start cooking so pasta is done al dente just before it is needed for best results. You could also use a different type of pasta if so desired.
Ideas for Future Efforts________________________________________