Lemon Shrimp with Linguine Pasta

• 12 ounces, weight Linguine Pasta
• 1 pound Shrimp, Peeled And Deveined (I Used Jumbo Size 21-30 Count)
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 cups Diced Onion Or Shallots
• 2 cloves Garlic, Minced
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Dried Red Pepper Flakes
• 2 whole Lemons, Juiced (1/4 To 1/3 Cup)
• 1/2 cups Grated Parmesan Cheese
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• Minced Italian Parsley Or Basil Leaves, For Garnish

1. Bring a large pot of salted water to a boil and cook linguine for about 9 minutes until al dente.
2. Drain and reserve 1 cup of the cooking water.
3. Set aside.
4. While the pasta is cooking, peel and devein the shrimp and place in a colander to drain.
5. In a large skillet over medium heat, add the butter and olive oil.
6. When the butter has melted, add the diced onion (or shallots), garlic, oregano and red pepper flakes.
7. Saute for a couple of minutes until onion is beginning to soften.
8. Add the shrimp and continue cooking for 5-6 minutes until the shrimp turn pink and are cooked through.
9. Add the cooked pasta into the skillet along with the lemon juice, Parmesan cheese, salt and pepper.
10. Pour in some of the pasta water until desired consistency is reached (I used about 1/3 cup).
11. Mix well and cook another minute until warmed through.
12. Season to taste with salt and pepper.
13. Place some pasta on a plate and top with shrimp, garnish with fresh parsley or basil.
14. Enjoy!
15. Note: We like things a little spicy.
16. This dish was not overly spicy to us, but it does have a kick.
17. I would start with only about 1/4 teaspoon of the red pepper flakes if that is a concern, or just leave them out all together.
18. Either way it is delicious.

weight linguine, shrimp, butter, olive oil, onion, garlic, oregano, red pepper, lemons, parmesan cheese, kosher salt, black pepper, italian parsley

Taken from tastykitchen.com/recipes/main-courses/lemon-shrimp-with-linguine-pasta/ (may not work)