Preparation time: 10 minutes
Cooking time: 35 minutes
8 oz. linguine
1 lb shrimp, peeled and divided
2 tablespoons olive oil
7 to 8 cloves garlic, minced
2/3 cup white wine
1/2 onion, minced
3 tablespoons fresh parsley, minced
2 teaspoons red pepper flakes [I use the same amount of Paul Prudhommeâ€™s Seafood Magic]
Prepare linguine according to directions on package.
In large skillet heat olive oil. Add garlic, onion, and red pepper and saute until soft. Add shrimp and cook until firm, about 5 minutes. Remove shrimp. Add wine to skillet and bring to a simmer. Return Shrimp to the pan briefly and remove. Add parsley. Let simmer gently. When the sauce had reduce to about ½, add the cooked pasta to the pan and mix.
To keep everything fair, allocate the shrimp to the each person after you have plated the pasta.
Note: If you use ½ the quantity of Shrimp and pasta and keep everything else the same, it makes a wonderful garlicky dinner for 2.