I’ve been away from my blog for way too long.  I feel terrible about it, but life happens.  I started working longer hours, my family is a huge priority, and I honestly had a touch of writer’s block.

Have you ever wanted to make a recipe that tastes special, but in reality was simple and quick to cook? This recipe is just that: easy, quick, inexpensive and comforting. I wanted to make something special for my in-laws that would not keep me in the kitchen too long so we had time to visit since it was the Christmas holiday break. This checked all the boxes and was such a success. Try it for your next special dinner. You won’t regret it.

Ingredients:

4 tbsp butter

4 tbsp olive oil

6 cloves of garlic, minced

1 c white wine

1 c chicken stock

2 tbsp crushed red pepper flakes

S/P to taste

2 lbs large shrimp, shelled and deveined

1/2 c flat leaf parsley, chopped

1 lemon, juiced

1 lb linguini pasta

Good crusty bread

In a large Dutch oven, melt the butter and olive oil. Once melted, add your garlic and sauté until fragrant, about 1 minute. Add the liquids (wine and stock), salt, pepper, and red pepper flakes. Simmer until it is reduced by about half.

Meanwhile, boil 4 quarts of generously salted water and cook the linguini about 2 minutes shorter than recommended on the package. Once cooked, drain and set aside until the wine and broth has reduced by half.

Add the cleaned shrimp and drained pasta to the wine and broth mixture. Cook mixing well until the shrimp are pink in color. Remove from heat and stir in parsley and lemon juice.

Serve a heaping helping of the pasta and shrimp with a good chunk of warmed crusty bread. You will love it.  Happy Cooking!