Ingredients

For the Pasta & Shrimp

• 8 oz. linguine pasta (or spaghetti)
• 1 lb. shrimp, peeled and deveined (tails on or off)
• 1 Tbsp. olive oil
• 4 Tbsp. butter, divided
• 4 tsp. minced garlic
• ½ onion, finely chopped
• ¼ cup white cooking wine
• ½ cup chicken broth
• ½ tsp. oregano
• ¼ cup fresh parsley, chopped
• 2 Tbsp. fresh basil, chopped
• Salt and pepper to taste

Preparation Instructions

1. Cook the pasta.
   Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package
   directions until al dente. Drain and set aside.
2. Season and cook the shrimp.
   Lightly season the shrimp with salt and pepper. Heat 1 Tbsp. olive oil and 2 Tbsp. butter in a large skillet
   over medium-high heat. Add the shrimp and sauté for 2–3 minutes per side, until pink and cooked through.
   Remove the shrimp from the skillet and set aside.
3. Sauté the aromatics.
   In the same skillet, add the remaining 2 Tbsp. butter. Add the chopped onion and cook until softened,
   about 3–4 minutes. Stir in the minced garlic and sauté for 30 seconds until fragrant (avoid browning).
4. Deglaze with wine.
   Pour in the white cooking wine. Stir and simmer until the liquid reduces by half, concentrating the flavor.
5. Add broth and herbs.
   Add the chicken broth, oregano, parsley, and basil. Stir to combine and simmer for 1–2 minutes.
6. Return the shrimp.
   Add the cooked shrimp back into the skillet. Toss well to coat the shrimp in the buttery garlic-herb sauce.
7. Combine with pasta.
   Add the cooked pasta to the skillet and gently mix until the noodles are fully coated with the sauce.
   Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve & enjoy!
   Plate immediately and garnish with extra parsley or grated Parmesan cheese if desired.