30 minutes

Jumbo shrimp, Shelled and deveined, 24 Oz
Kosher salt and freshly ground black pepper
Unsalted Butter, 1 Oz
Extra-virgin Olive oil, 2 Tablespoons
Garlic Cloves, 5 Minced
Dry white Vermouth, 4 Oz
Freshly squeezed Lemon juice, 0,8 Oz
Finely chopped flat-leaf Parsley Leaves, a Pinch
Grated Lemon zest, a PInch
Gluten-free Linguine (quinoa pasta works very well in this recipe), 15 Oz


Cook the gluten-free linguine according to the package instructions. Drain and place them in a large pasta serving bowl.

Put the shrimp on a plate and pat them completely dry with a paper towel. Season them with salt and pepper.

Heat a large skillet over medium heat, then add the butter and the olive oil to the skillet. When the foaming subsides, raise the heat and add the shrimps. Cook without moving them, for a minute. Add the garlic and cook for a minute. Turn the shrimps over and cook for about 2 minutes more. Transfer the shrimps to the bowl with the pasta.

Then return the skillet to the heat and pour in the vermouth and the lemon juice. Boil the liquid until it is slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Stir the zest and the parsley into the sauce. Pour the sauce over the shrimps, then toss to combine with the pasta.

Thanks to: Jovina Cooks Italian