Ingredients
12 ounces uncooked linguine2 medium lemons1/4 cup butter, cubed1/4 cup olive oil8 ounces sliced fresh cremini mushrooms1 medium onion, chopped6 garlic cloves, minced1/4 cup sun-dried tomatoes (not packed in oil), julienned2/3 cup chardonnay1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined1/4 cup chopped fresh parsleyGrated Parmesan cheese, optional
Preparation
Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside.
In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally.
Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink.
Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.
