Easy Shrimp Linguine
Ingredients
1 Box linguine, 16 Ounce box, cooked al dente according to the box and drained
6 Tablespoons salted butter
2 Tablespoons cooking oil
1 Tablespoon garlic, minced
2 Bags shrimp, 12 Ounce bags, raw medium-tail, peeled, deveined, and thawed
1 Tablespoon garlic and herb seasoning
5 Tablespoons lemon juice
ΒΌ Cup fresh parsley, minced, plus more for garnish
Parmesan, fresh, optional garnish
Directions
Cook the linguine to al dente and drain to the side while preparing the sauce and shrimp.
In a large skillet, melt the butter and cook over medium-low heat until golden brown, about 2 minutes.
Add in the avocado oil and mix well.
Stir in the minced garlic and saute for 1 minute or until fragrant and golden brown.
Mix in the shrimp, garlic, and herb seasoning and cook for 3-5 minutes or until the shrimp turn light pink and begin to curl up. Do not overcook.
Remove just the shrimp from the skillet into a large bowl.
In the skillet, stir in the lemon juice, fresh parsley, and cooked noodles and gently fold everything together.
Continue heating for 1 minute and then remove from the heat; stir in the shrimp and garnish with fresh Parmesan, optional.
