1Photo Credit: Ashley Cuoco

I’ve been eating shrimp since age 5, when I had my first shrimp cocktail. I popped them like candy, dipping generously one after another into cocktail sauce. It was at that moment that my parents realized they had a daughter with an “expensive palette” who appreciates the finer things in life. Fast forward almost 20 years and I am still a connoisseur of shrimps. Cocktailed, sautéed, grilled, or otherwise– nothing beats fresh seafood. Whenever I’m at an Italian restaurant I always tend toward a pasta dish with shrimp, scallops or mussels. I love a nice, light butter white wine sauce or simple marinara. There’s something so delicate and satisfying about a smooth, flavorful sauce and succulent shrimp over al dente pasta. I go back to it time and time again. Find your local seafood shop and become a regular. Pour yourself a glass of your favorite white wine and watch this easy weeknight meal become a restaurant quality treat at home. If your husband doesn’t like shrimp… well, then: more for you!

Prep Time: 15 mins — Cook Time: 25 mins — Yield: 4-6 servings


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves
  1. Cook pasta as directed on package. I prefer Barilla linguini cooked al dente.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes 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 wine and lemon juice and 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. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence via Food Network.


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