12 oz package of Valicenti Lemon Basil Linguine
3 tbsp butter
2 garlic cloves, minced
12 oz large shrimp prawns, shelled with tails on or off, depending on preference
Salt and fresh ground black pepper to taste
1/4 c dry white wine
1 pinch of red pepper flakes (optional)
2 tbsp lemon juice
2 tbsp fresh parsley, chopped
Heat 2 tbsp of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then, add the shrimp, season with salt and pepper to taste, and sauté for 1-2 minutes on one side (until just beginning to turn pink and opaque), then flip.
Pour in wine, add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp!). Meanwhile, cook linguine as the package instructs, then strain and set aside.
Stir in the remaining butter, lemon juice and parsley and remove from heat immediately. Add in linguine and use tongs to gently toss and incorporate with the sauce. This will help the dish thicken to the desired consistency.
Plate and garnish with parsley leaves and a slice of lemon before serving.
(Note: If you prefer the the blonde spectrum of pastas, Bucatini makes for a fun shape to work with as well!)