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Tender linguine tossed with buttery garlic sauce and wild-caught Mexican white shrimp makes this dish feel both comforting and restaurant-worthy.
Ingredients
Pasta & Shrimp
- 1 pound linguini
- 1 1/2 pounds wild-caught Mexican white shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- Juice of 1/2 lemon (optional)
- Salt and black pepper, to taste
Instructions
Cook the Linguini
Bring salted water to a boil in a large Simmer Down Cookware Dutch oven.
Cook the linguini until al dente according to package directions.
Drain the pasta and set aside.
Cook the Shrimp
Heat the olive oil and 2 tablespoons of butter in the Dutch oven over medium-high heat.
Add the shrimp in a single layer and cook for about 2-3 minutes per side until pink and just cooked through.
Remove the shrimp from the Dutch oven and set aside.
Combine Everything
Reduce heat to medium.
Add the remaining butter to the Dutch oven.
If desired, stir in the lemon juice for a touch of brightness.
Return the cooked linguini to the Dutch oven and toss gently in the butter sauce.
Fold in the shrimp and toss gently to combine.
Season with a dash of salt and black pepper to taste.
Finish and Serve
Serve hot and enjoy!