Linguine with Herbed Shrimp
Submitted by luvatot
Linguine with herbed shrimp in a garlic butter and olive oil sauce, finished with Parmigiano-Reggiano and fresh herbs. An easy 35-minute pasta dinner with bold flavor and almost no cleanup.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minLinguine and shrimp cooked in a mix of butter and olive oil - butter for richness, oil to keep it from burning - with garlic, Parmigiano-Reggiano, and a quarter cup of whatever fresh herbs you have on hand: thyme, oregano, basil, parsley, or all four.
Seven ingredients, one skillet, 35 minutes. It reheats well too, which puts it firmly in the weeknight rotation.
Kitchen Tips
- Watch the shrimp closely. They’re done the moment they turn opaque and curl - another 60 seconds and they turn rubbery. Cook one side until pink, flip, and pull them off the heat almost immediately.
- Use freshly grated Parmigiano-Reggiano, not the pre-grated stuff in the green can. It melts into the pasta instead of clumping.
- Reserve a splash of pasta cooking water before you drain - if the dish feels dry when you toss everything together, a tablespoon or two loosens it perfectly.
Ingredients
Directions
Boil the pasta in a large pot of salted water for 8 or 9 minutes; drain.
In a large skillet, heat the butter and olive oil.
Add the shrimp and garlic; cook until shrimp turn opaque or pink.
Turn and cook the second side.
Combine the hot cooked pasta, shrimp mixture, Parmesan, and herbs.
Add salt and pepper to taste.
Serve hot. May be made ahead and reheated
Comments
