• ½ lb. linguine
• 2 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1 Tbsp minced garlic
• ¼ tsp red pepper flakes
• ½ lb. jumbo shrimp (or size of your choice), peeled and deveined
• ⅛ tsp sal
• ⅛ tsp pepper
• ⅓ cup white wine or chicken broth
• 3 Tbsp lemon juice
• 3 tbsp finely chopped parsley, plus more for garnish
• Add linguine to an outsized pot of salted boiling water and let cook until hard, about 7 minutes. Drain well.
• While pasta is cooking, add butter and vegetable oil to an outsized skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
• Add shrimp, salt, and pepper to pan and cook, stirring frequently, until shrimp are cooked through and pink, about 5 minutes.
• Remove shrimp to a plate and put aside.
• Stir in wine (or chicken broth) and juice and cook for 1 minute.
• Remove skillet from heat and stir in parsley. Add linguine and shrimp back to skillet and toss to coat in sauce.
• Divide between two plates or bowls and top with sliced steak.
• Sprinkle on additional chopped parsley.
• Garlic Butter Steak
• Heat an outsized forged iron pan over high heat and sprinkle steak with salt and pepper. When the pan is hot, brush steak lightly with oil.
• Place steak in pan and cook for about 3-4 minutes on all sides, until cooked to desire doneness (should be about 135 degrees for medium-rare and 140 degrees for medium).
• While steak is cooking, mix butter and garlic together in a small bowl.
• Top steak with spread and let it rest for about 5 minutes before slicing (be bound to slice against the grain)