Ingredients
Scale
- 3/4 lb linguine or regular pasta
- 1 white onion peeled and finely sliced
- 1 green bellpepper finely sliced
- 1 red bellpepper finely sliced
- 7 cloves garlic (chopped and peeled)
- 2 tablespoon extra-virgin olive oil
- 4 tablespoons fresh creamed butter melted
- 2 pounds extra-large or jumbo shrimp (peeled and deveined)
- 4 sprigs fresh thyme
- 2 1/2 teaspoons kosher salt
- 2 cups dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons unsalted butter
- 1/2 cup chopped fresh Italian parsley
- scant 2 tablespoons red pepper flakes (optional)
- 3 lemons sliced to wedges for garnish
Instructions
- In a large zip lock bag combine 1/2 of the melted butter, shrimp, 1/2 of the garlic, thyme , and white wine. Seal and toss lightly so that the shrimp are completely covered. Place in refrigerator while you continue.
- Prepare pasta: In a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Some cooks recommend using a bit of oil in the water to keep the pasta separated. DO NOT DO THIS, YOUR SAUCE WON’T STICK TO THE NOODLES. The salt is all it takes to keep the pasta separate. Once cooked, remove from heat,drain off all but a small amount of the cooking water and set aside.
- Pour the remaining 1/2 of the melted butter and olive oil into a large skillet over medium high heat. Add in 1/2 of the garlic and let it begin to sizzle (watch closely, it burns quickly) add in onions and bell peppers and sweat down til slightly soft. (we like a little crunch still in our bell peppers) Remove to a covered bowl or plate.
- Pour remaining 1 tablespoon olive oil into the large skillet over medium-high heat then add half of the shrimp and all of the thyme.(save off the marinade for the last step) Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
- Add the remaining marinade to the same skillet set over medium heat. Cook, stirring constantly, until the sauce has reduced and begins to slightly stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in lemon juice, the remaining 1 1/2 teaspoons salt, 2 scant tbsp red pepper flakes (optional) and 1 cup water. Bring the sauce to a rapid boil and cook whisking constantly until reduced by half, 4 to 5 minutes
- When the sauce has reduced, return the shrimp, peppers and onions to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes.
- Stir in the parsley.
- Serve immediately lightly tossed over linguine or pasta.
