An easy and satisfying dinner in under 30 minutes!
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Ingredients
8ounceslinguine pastacooked according to package directions and drained
4tablespoonsunsalted butterdivided
4tablespoonsolive oildivided
1tablespoonminced fresh garlic
1poundlarge shrimppeeled and deveined
½teaspoondried oregano
¼cuplemon juice
½cupdry white wine*
Salt and black pepper, to tasteif desired (optional)
2tablespoonschopped fresh parsleyfor garnish
Instructions
Begin cooking pasta according to package directions.
Melt 2 tablespoons of butter and 2 tablespoons olive oil over medium high heat in a skillet. Add garlic and cook until fragrant, stirring frequently, about 1 minute.
Add shrimp and oregano. Cook, stirring frequently, until shrimp have just turned pink on both sides (about 3 to 4 minutes). Remove shrimp from skillet with a slotted spoon and place on a plate. Set aside.
Return skillet with juices to medium high heat. Add white wine and lemon juice and bring to a boil, while stirring. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil and stir until butter is melted and mixture is combined.
Transfer shrimp back to skillet and cook for 1 minute, stirring frequently. Season with desired amounts of salt and pepper, if desired.
Spoon shrimp mixture on top of a bed of cooked linguine and sprinkle with fresh parsley.