Mike's Shrimp in Lemon Butter Sauce with Linguine
- 1 tbsp minced shallot
- 2 tbsps olive oil
- 3/4 lb medium shrimp, peeled and deveined
- 1/2 cup white wine (we like Amista Chardonnay)
- 1 tbsp butter
- 2 tsps lemon zest
- 2 tbsps fresh lemon juice
- 1 tbsp freshly chopped parsley
- 16 ozs linguine
- salt and pepper to taste
Bring a large pot of water to a boil. Once it is boiling, add the linguine and cook according to the package directions (usually 7 - 10 minutes). When the pasta is done, drain it.
While the pasta is cooking, lightly saute the shallots in the olive oil in a heavy bottom skillet. Add the shrimp and saute just until they become pink, about 2 to 4 minutes. Remove the shrimp from the pan to a small bowl. Add the white wine, lemon juice and lemon zest to the pan and reduce the liquid by half. Add butter and the shrimp back to the pan, along with salt and pepper to taste. Add the drained linguine and toss. Sprinkle the chopped parsley on top and serve.
We serve from the pan for a casual weeknight supper or you could choose a lovely serving bowl for a more elegant dinner. If you like a little punch in the dish, add a teaspoon of red pepper flakes with the shallots. Enjoy with a glass of Amista Chardonnay or Sparkling Blanc de Blanc.
