Serves 4
Ingredients:
- 2–3 tablespoons olive oil
- 2 tablespoons butter
- ½ large white onion, diced
- 3–4 garlic cloves, minced
- Salt & pepper
- 250–300g linguini
- 1 lemon, zested2 lemons, juiced
- ½–1 teaspoon chili flakes
- 675–700g raw shrimp, deveined and shelled
- 1 small handful parsley, chopped
Directions:
- Heat a large skillet or sauté pan over medium-low heat and add in the oil and butter to melt. Add in the onion and garlic and season with salt and pepper and cook until translucent and very soft, about 15 to 20 minutes. If the onions begin to pick up any colour, turn the heat down.
- Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt and add in the linguini. Cook according to the package directions or until al dente.
- Once the onion is cooked down, add in the lemon zest, lemon juice, and chili flakes and turn the heat up to medium to simmer for a minute or two. When the pasta is almost done, add in the shrimp and cook just until pink.
- Reserve about 1 cup of the pasta cooking liquid and drain away the rest of the water. Add the pasta to the sauce (or, like Joanie, add the pasta back into the pot and add the sauce in there) and stir in the parsley.
- If needed, add a splash of the pasta cooking liquid to reach a saucy consistency and serve.