Shrimp Linguine With Chili Butter Sauce

• 14 oz linguine
• 1 tbsp vegetable or olive oil
• 1 lb large shrimp, peeled and deveined
• 2 cloves garlic, thinly sliced
• 1 None fresh long red chili pepper, thinly sliced
• 2 tbsp dry white wine
• 2 tbsp lemon juice
• 5 tbsp cold butter, coarsely chopped
• 1/2 cup heavy cream
• 2 tbsp chopped chives

1. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
2. Meanwhile, heat oil in a large deep skillet on high heat. Add shrimp; cook and turn, 2-3 mins, or until shrimp just change color. Transfer to a plate. Cover with foil to keep warm.
3. Add garlic and chili pepper to pan, cook and stir, 1 min. Add wine and lemon juice; bring to a boil. Boil until liquid reduces by half.
4. Reduce heat to low. Add butter, 1 piece at a time, whisking constantly until sauce is smooth and thickened slightly.
5. Add cream, stir to combine. Return shrimp to pan. Add chives and pasta, toss 1 min, or until heated through.

linguine, vegetable, shrimp, garlic, long red chili pepper, white wine, lemon juice, cold butter, heavy cream, chives

Taken from recipes-plus.com/api/v2.0/recipes/24469 (may not work)