*Ingredients :
°½ lb linguine
°2 tablespoons unsalted butter
°2 tablespoons olive oil
°1 tablespoon minced garlic
°½ lb jumbo shrimp (or size of your choice), peeled and deveined
°⅛ teaspoon of salt
°⅛ tsp pepper
°⅓ cup white wine or chicken broth
°3 tablespoons lemon juice
°3 tablespoons finely chopped parsley, plus more for garnish
* Directions :
Add the linguini to a large pot of salted boiling water and cook until hard, about 7 minutes. Drain well.
While the pasta cooks, add the butter and vegetable oil to a large skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
Add shrimp, salt and pepper to skillet and cook, stirring frequently, until shrimp are cooked through and pink, about 5 minutes. Removing prawns to a plate & set apart .
Stirring in wine (or chicken broth) also juice and cooking for 1 min. Removing pan from the heat & stir in parsley. Return the linguine and shrimp to the skillet and toss to coat with the sauce.
Divide between two plates or bowls and top with slices of steak. Sprinkle with additional chopped parsley.
Garlic Butter Steak
Heat a large wrought iron skillet over high heat and sprinkle the steak with salt and pepper. When the pan is hot, lightly brush the steak with oil.
Place the steak in the pan and cook, about 3 to 4 minutes on all sides, until cooked to your desired doneness (should be about 135 degrees for medium-rare and 140 degrees for medium doneness).
While the steak cooks, combine the butter and garlic in a small bowl.
Top the steak with the spread and let it rest for about 5 minutes before slicing (you have to slice against the grain).
Enjoy !
