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linguine with garlic butter shrimp

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Linguine with Garlic Butter Shrimp

This dish is simple but elegant, and excellent if you're looking for something that's full of flavor without the heaviness of a cream sauce. Garnish with grated Asiago cheese as desired.

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 (16 ounce) package fresh linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons minced garlic
  • 3 tablespoons butter, cut up
  • ¼ cup grated asiago cheese, or to taste

Direction

  1. Bring a large pot of lightly salted water and 1 tablespoon oil to a boil. Cook linguine in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
  2. Heat remaining olive oil in a large skillet over medium-high heat. Add shrimp and saute until shrimp turns pink, 3 to 4 minutes. Add basil and garlic; cook for 2 to 3 minutes more.
  3. Add butter and cooked linguine. Toss until butter melts, making sure to coat the linguine with the sauce. Remove from heat. Serve immediately.

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