Shrimp Linguine

We had several bags of uncooked shrimp leftover from the holidays and thought we should use them up.  We decided to make a Shrimp Linguine, using fresh pasta noodles. 

Makes a quick, easy week-night meal, but could easily be served when company comes.

Ingredients:

Coarse salt and ground pepper
2 Packages fresh linguine noodles
1/3 red pepper, cut into thin strips
1/3 sweet onion, cut into thin strips
1 1/2 tablespoon cold butter, cut into pieces
2 garlic cloves, minced
1 tsp Red-pepper flakes (or to taste)
1/2 cup dry white wine
1/2 pound large shrimp, peeled and deveined
Juice from one lemon

Fresh parsley leaves

Directions:

Saute onion and pepper in large skillet until tender-crisp.  Remove from skillet.

In a large saucepan of boiling salted water, cook pasta until al dente.

In the same skillet, melt half the butter over medium heat. Add garlic and red-pepper flakes; cook for approx. 1 minute.

Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.



Notes: 

• The measurements are approximate as I tend not to measure when I cook.  Feel free to adjust the ingredients and quantities to your taste.
• I used dried parsley, but I would use fresh next time, just to add some colour to the dish.
• I would also make more of the sauce next time as the fresh noodles really soaked up all the sauce; it was good, but a little more sauce would have made it!