* Ingredients :

°½ pound linguine

°2 tablespoons unsalted butter

°2 tablespoons olive oil

°1 tablespoon minced garlic

°¼ teaspoon red pepper flakes

°½ pound jumbo shrimp (or the size of your choice), peeled and deveined

°Half a teaspoon of salt

°Half a teaspoon pepper

°½ cup white wine or chicken broth

°3 tablespoons lemon juice

°3 tablespoons finely chopped parsley, plus more for garnish

* instructions:

Add the linguine to a large saucepan of boiling salted water and let it cook until firm, about 7 minutes. drain well.

While the pasta is cooking, add the butter and vegetable oil to a large skillet over medium heat. Add garlic and red pepper flakes and cook for 1 minute.

Add shrimp, salt, and pepper to skillet and cook, stirring constantly, until shrimp are cooked through and turn pink, about 5 minutes. Transfer shrimp to a plate and set aside.

Add wine (or chicken broth) and juice and cook for 1 minute. Remove the pan from the heat and stir in the parsley. Add the linguine and shrimp back to the skillet and toss in the sauce.

Divide it between two plates or bowls and place the steaks on top. Sprinkle with additional chopped parsley.

Steak with butter and garlic

Heat a large cast iron skillet over high heat and sprinkle the steak with salt and pepper. When the skillet is hot, brush the steaks lightly with the oil.

Place the steaks in the skillet and cook for about 3-4 minutes on all sides, until cooked to taste (should be about 135 degrees for medium rare and 140 degrees for medium).

While the steak is cooking, mix the butter and garlic together in a small bowl.

Lay the steak on top and let it rest for 5 minutes before slicing (it should be sliced ​​in the direction of the grain).