Ingredients

Let’s Cook!

• 1
  In a large pot, fill to 3/4 with water. Add 1 Tbsp. salt. Bring to a boil.
• 2
  Add spaghetti/linguini and boil until al dente per the instructions.
• 3
  In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
• 4
  Sauté the shallots, garlic, and red pepper flakes (if using, just a couple of shakes) until the shallots are translucent, about 3 to 4 minutes.
• 5
  Season the shrimp with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
• 6
  Remove the shrimp from the pan; set aside in a bowl. Keep warm if possible. Not a big deal.
• 7
  Add wine and lemon juice and bring to a boil. Reduce down by 1/2.
• 8
  Add the remaining 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
• 9
  Sprinkle with Parmesan cheese. Serve in large bowls.