1 LB JUMBO SHRIMP, PEELED AND DEVEINED

THREE TABLESPOONS UNSALTED BUTTER

EXTRA VIRGIN OLIVE OIL

4 CLOVES OF GARLIC

A COUPLE OF GOOD SPLASHES OF DRY WHITE VERMOUTH

LEMON ZEST FROM ONE LEMON

JUICE OF ONE LEMON

FLAT LEAF PARSLEY, CHOPPED

1 LB OF LINGUINE

1.       MAKE SURE THE SHRIMP ARE DRY, THIS WAY THEY WILL NOT STEAM WHEN THEY COOK, THEY WILL BROWN.  MELT THE BUTTER IN A SKILLET AND ADD 2 TABLESPOONS OF OLIVE OIL OVER MEDIUM HEAT.  ADD THE SHRIMP AND SEASON WITH SALT AND PEPPER.  PEOPLE ALWAYS OVERCOOK SHRIMP.  THEY SHOULD NOT BE RUBBERY.  LET THEM COOK IN THE SKILLET FOR ABOUT TWO MINUTES ON EACH SIDE.  DO NOT MOVE THEM.  JUST LIKE COOKING A BURGER, YOU ONLY WANT TO TURN IT ONCE.  TURN THE SHRIMP AND COOK FOR ABOUT ONE TO 2 MORE MINUTES. COOK THE PASTA AT THE SAME TIME.

2.       REMOVE THE SHRIMP FROM THE SKILLET.

3.       ADD THE VERMOUTH AND LEMON JUICE TO THE SKILLET.   I ALWAYS LIKE TO ADD A LITTLE SPLASH OF OLIVE OIL AT THIS POINT AND ANOTHER TABLESPOON OF UNSALTED BUTTER.  USE LOW TO MEDIUM HEAT.  SCRAPE THE BOTTOM OF THE SKILLET TO GET ANY FOND OR BROWN BITS INCORPORATED INTO THE SAUCE.

4.       COOK THE LINGUINE AL DENTE OR HARD TO THE TOOTH. REMEMBER TO SALT THE WATER HEAVILY.  THIS IS THE ONLY TIME YOU WILL BE ABLE TO SEASON THE PASTA.

5.       PLACE THE PASTA BACK INTO THE POT, ADD THE SAUCE, SHRIMP, LEMON ZEST AND FINELY CHOPPED PARSLEY.  TAKE A TASTE AND SEASON WITH SALT AND PEPPER IF NEEDED…SERVE WITH WARM CRUSTY ITALIAN BREAD TO DIP IN THE SAUCE.

6.       SERVES 4 TO 6