Time: 50 minutes

Serves: 4-6

  • 1 lb linguine
  • 1 pound shrimp, peeled and deveined
  • 4 tablespoons butter
  • Extra virgin olive oil
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes
  • 1/2 cup dry white wine
  • 1 (28oz) can San Marzano tomatoes
  • Juice of 1 lemon
  • 1/4 cup torn fresh basil leaves
  • Kosher salt and freshly ground black pepper


Recipe courtesy Tyler Florence shrmp-scmpi-w-_1012144771 For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. 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. Add wine, lemon juice, and tomatoes then bring to a boil and simmer for 15 minutes to reduce the liquid. Return the shrimp to the pan along with the cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and garnish with torn fresh basil leaves.

Edited: August 4th, 2009