| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
people
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Ingredients
- 2 pounds MSC headless peeled shrimp
- 1 Box box linguine
- 1 tbsp minced garlic
- 1 8 oz can diced tomatoes partially drained
- 1/4 cup White Wine
- 1 Tbsp Salt and pepper to taste
- 1 tsp Red Pepper Flake
- 1/2 Lemon
- 1/4 cup chopped parsley for garnish
- 1 tbsp olive oil
- 1 tbsp Butter
- 1 tbsp olive oil
- 1 tbsp Butter
Ingredients
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Instructions
- Bring a saucepan of water to boil. Add linguine and cook until al dente. Approximately 8-10 minutes
- While noodles are boiling, heat olive oil and butter in a skillet over medium high heat
- Add garlic and shrimp and season with salt and pepper. Cook until shrimp have partially cooked. Approximately 1-2 minutes per side
- Remove from heat
- Deglaze pan with white wine and lemon juice
- Add diced tomatoes and red pepper flakes
- Stir until liquid has reduced by half
- Add the shrimp and garlic back in and mix well
- Drain noodles and toss in sauce
- Garnish with fresh parsley and a lemon wedge
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