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  • 1 lb linguine
  • 4 tablespoons butter
  • 1 large shallot, finely diced
  • 5 cloves of garlic- sliced
  • 1 pinch dry chili flakes (optional)
  • 20 large shrimp, about 1 pound, peeled and deveined, tail on
  • salt & freshly ground black pepper
  • 1 lemon- squeezed the juice
  • 1/2 cup water
  • 1⁄4 cup finely chopped fresh parsley leaves
  • Olive oil


  1. For the pasta, cook as per direction but not until the pasta done. Drain the pasta reserving 1 cup of water.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.Sauté the shallots, garlic, and dry chili flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.Remove the shrimp from the pan; set aside and keep warm.
  4. Add lemon juice and water, bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.
  5. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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