Garlic Shrimp and Linguini

Last night I made a really tasty linguini and shrimp dish. I didn’t take any pictures of it, because I let the parsley cook too long and while it tasted great, was brown and not very pretty.
I was just kind of throwing things into a pot, because of that, there are some changes I would make for next time.

Ingredients:
2 TBS Olive Oil
3 TBS Butter
5 Garlic Cloves Minced
1 LB Shrimp, cooked, pealed, de-veined
1 Small Bunch Parsley
Juice from Half a Lemon
1 Cup Chardonnay
1 LB Linguini
Salt and Pepper

What I actually did:
Put large pot of water on, once boiling salt the water and add linguini
In a large skillet add the olive oil, butter, and minced garlic, turning the heat on to medium. Let the pan come up to temperature, allowing the garlic to infuse the olive oil and butter, but don’t let it burn.
Add the shrimp, lemon juice, wine, salt and pepper, and parsley, let simmer for 5-8 minutes.
Drain pasta and toss with shrimp and sauce.

Changes I would make next time: (in bold)
Put large pot of water on, once boiling salt the water and add linguini
In a large skillet add the olive oil, butter, and minced garlic, turning the heat on to medium. Let the pan come up to temperature, allowing the garlic to infuse the olive oil and butter, but don’t let it burn.
Add lemon juice to garlic mixture, let reduce slightly, season with salt and pepper. Add the wine a few tablespoons at a time, allowing it to reduce each time. Add shrimp and heat through. Mix in the parsley at the last minute.
Toss with the drained pasta.

This dinner was really great served with a Cesar salad, one of those great salads in a bag, and a loaf of mozzarella garlic bread.

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