Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 5-6 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup chicken broth
• 1/4 cup dry white wine or lemon juice
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 8 oz cooked linguine or spaghetti

Directions

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Season the shrimp with salt and black pepper to taste.
3. Heat a large skillet over medium-high heat.
4. Add butter and olive oil to the skillet, and cook until the butter is melted.
5. Add garlic and red pepper flakes to the skillet, and cook for 1 minute, stirring frequently.
6. Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink.
7. Add chicken broth and white wine (or lemon juice) to the skillet, and bring to a simmer.
8. Simmer for 2-3 minutes, or until the sauce has reduced by half.
9. Add salt and black pepper to taste.
10. Toss the cooked pasta with the shrimp mixture and garnish with parsley leaves.
11. Serve hot and enjoy!

Tips

• If you want to make this recipe even more decadent, add 1/4 cup heavy cream to the sauce before simmering.
• You can use any type of pasta you like for this recipe, such as fettuccine or angel hair.
• For a healthier version, use whole-wheat pasta and reduce the amount of butter and oil.
• This recipe is perfect for a quick weeknight dinner or for entertaining guests.