For a little kick, add a pinch of dried crushed red pepper just before serving.
1 1/2 pounds unpeeled, large raw shrimp (2 1/25 count)
1 (9-oz.) package refrigerated linguine
1/4 cup butter
1/4 cup olive oil
1/4 cup chopped green onions
2 garlic cloves, minced
1 tablespoon dry white wine
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
How to Make It
Peel shrimp, leaving tails on, if desired. Devein, if desired.
Prepare pasta according to package directions.
Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add shrimp, wine, and next 3 ingredients. Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.
Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.