1 (16 ounce) package of Linguine
1/2 cup butter
4 cloves garlic, minced
1/2 cup minced onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice
1 teaspoon dry white wine (I use Chardonnay)
1 pound peeled and deveined medium shrimp
Bring a large pot of lightly salted water to a boil over high heat. Add the linguine, and cook until al dente; drain.
Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, lemon juice, and white wine.
Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
Toss the shrimp scampi with your cooked linguine, top with Parmesan cheese!
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