Succulent Shrimp with Pasta

Succulent shrimp with pasta - delicious shrimp recipes

As Granny always says, “Who doesn’t love shrimp and pasta?” (shellfish allergy sufferers, wheat allergy sufferers and those on the Atkins diet – scratch that and go bake a cake or something).

This dish of juicy shrimps goes well with any type of pasta. It’s extremely easy to make, very tasty, and completely versatile – You don’t need to be too fastidious with the measures. A pinch of this, a splosh of that, a glug of this. Pretend you’re in Fantasia or something as all those wonderful ingredients come together… or end up on the floor and on your cat who had the misfortune of sashaying nonchalantly through the kitchen at the same time.

Enjoy this recipe and, in those famous words of John Lennon – Give shrimps a chance.


1 (16 ounce) package linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
1/2 cup dry white wine
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste


1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
3. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
4. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes.
5. Remove shrimp from skillet and keep warm.
6. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
7. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
8. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper.
9. Drizzle with 1 teaspoon olive oil to serve.