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Succulent shrimp sautéed in garlic butter and white wine, tossed with linguine and fresh parsley.
Cook the linguine according to package directions.\n2. Sauté the garlic in butter and olive oil until fragrant.\n3. Add the shrimp and cook until pink.\n4. Deglaze the pan with white wine and let it reduce.\n5. Toss the pasta with the shrimp and sauce.\n6. Garnish with fresh parsley and a squeeze of lemon.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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