Lemon, White Wine & Herb Shrimp

The method

1. 01

   Rinse shrimp and pat dry with a paper towel. You can leave the tails on or remove them, I removed them here for ease of eating but I do prefer the look with them on.

2. 02

   Heat a large saute pan over medium low heat.

3. 03

   Add the olive oil and garlic. Cook until fragrant.

4. 04

   Add in the white wine, simmer and allow to reduce by half.Lower the heat to low, stir in the butter. Season with salt and pepper. Melt the butter and allow to cook on low for 10 minutes.Cook the linguine until al dente.Stir in the shrimp and cook until pink & translucent, about 3-4 minutes per side, total 6-8 minutes.Stir in the fresh lemon juice at the end.Distribute the cooked linguine on your plates, add shrimp on top of the pasta, and pour the sauce evenly across all servings.