Happy Sunday Y’all!!
Because the LOML and I have been spending a lot of time outside “Springing” our exterior, the kids jumped in to help by preparing dinner.
Daughter #2 picked
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 16 ounce linguine pasta
- 1 pinch kosher salt and freshly ground pepper
- 2 tbsp butter
- ½ cup dry white wine
- 2 Tbsp extra-virgin olive oil
- 1 lemon juiced
- 2 shallots finely diced
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tbsp extra-virgin olive oil
- 1 pinch red pepper flakes optional
- ¼ cup finely chopped fresh parsley leaves
- 1 pound shrimp peeled and deveined
- 1 tsp extra-virgin olive oil or to taste
Ingredients
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Instructions
- Bring a large pot of water to a boil; cook linguine in boiling water until nearly tender, 6-8 minutes. Drain.
- Melt 2 Tbsp butter with 2 Tbsp olive oil in a large skillet over medium heat.
- Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3-4 minutes.
- Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2-3 minutes.
- Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
- Melt 2 Tbsp butter in skillet, stir 2 Tbsp olive oil into butter mixture, and bring to a simmer.
- Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper.
- Drizzle with 1 tsp olive oil to serve.
Daughter #2 did a fantastic job of cooking our dinner. It was yummy!!
I didn’t get a picture of her cooking but here is one of her and her big brother (Son #2) cooking last night. I’ll share that yummy recipe soon.
Can’t wait to show y’all our Springing the outside of our house. It’s coming along beautifully!
Come back to see how it turns out!
Love y’all,
Linda
