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Shrimp Destin Linguine

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 30 mins
Yield Makes 2 to 3 servings
For a little kick, add a pinch of dried crushed red pepper just before serving.

Ingredients

  • 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

Nutrition Information

  • calories 728
  • fat 49.9 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 384 mg
  • iron 0.0 mg
  • sodium 1064 mg
  • calcium 0.0 mg

How to Make It

  1. Peel shrimp, leaving tails on, if desired. Devein, if desired.

  2. Prepare pasta according to package directions.

  3. 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.

  4. Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.