PREP TIME:
30 minutes
SERVES:
2-4
TOTAL COOKING TIME:
45 minutes
INGREDIENTS
- 1 lb linguini noodles
- 4 tbsp salted butter
- 5 tbsp extra virgin olive oil
- 1/2 tsp mushroom seasoning
- 1 tsp onion powder
- 1/4 tsp Merlot wine sea salt
- 1/4 tsp black pepper
- 1 large red onion, finely chopped
- 4 cloves fresh garlic, minced
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 1 lb colossal or extra large raw shrimp, peeled and deveined
- 1/2 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay)
- 1/2 lemon juice
DIRECTIONS
- 1.Using a large mixing bowl, add cleaned and deveined shrimp, 1 tbsp olive oil, mushroom seasoning, onion powder, Merlot salt, black pepper, 1 tbsp fresh chopped parsley. Mix well and marinate shrimp for 1 hour.
- 2.Bring water to boil in a large pot. Add 1/4 tsp salt and linguine noodles. Cook noodles al dente per instructions. Drain and set aside.
- 3.In a large skillet, melt 2 tbsp butter and 2 tbsp olive oil over medium heat. Add and saute diced onion, 1/2 of minced garlic, red pepper flakes for 2-3 minutes.
- 4.Add marinated shrimp to skillet. Cook with cover on for approximately 1-2 minutes until shrimp turn pink but not overcook. Remove skillet from heat. Set aside.
- 5.Using a deep non-stick skillet, melt remaining 2 tbsp butter and 2 tbsp olive oil over medium heat. Add remaining minced garlic and cook until golden brown. Add white wine, lemon juice and bring to a boil.
- 6.Add parsley and partially cooked shrimp to skillet. Slowly add cooked linguini and mix well. Serve immediately while hot.