Shrimp in garlic-lemon sauce with pasta

Ingredients:

• 450 g peeled shrimp
• 450 g of narrow linguine noodles
• 4 tbsp (60 g) butter
• 4 tablespoons olive oil, plus extra for sprinkling
• 1/2 cup dry white wine
• 1/4 cup finely chopped parsley leaves
• 2 finely chopped shallots
• 2 crushed cloves of garlic
• A pinch of red hot pepper, optional
• Salt and ground black pepper
• Juice of 1 lemon

Preparation:

1. For pastaPlace a large pot of water on the stove until it boils. Once it boils, add a couple tablespoons of salt and add the noodles. Stir to prevent the pasta from sticking to the bottom. Once the water boils, cook for about 6-8 minutes, until tender. Then drain.
2. In a large skillet, melt 2 tablespoons (30 g) butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper (if using) for about 3–4 minutes, until translucent.
3. Place the shrimp in the pan, add salt and pepper, and cook until pink, 2–3 minutes. Remove the shrimp from the pan and keep warm.
4. Pour wine and lemon juice into a frying pan and bring to a boil. Add 2 tablespoons (30 g) of butter and 2 tablespoons of olive oil. Once the butter has melted, add the shrimp to the pan along with chopped parsley and the cooked pasta. Finish by seasoning the dish with salt and pepper. Drizzle with a little olive oil and serve immediately.