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Shrimp Destin Linguine

Still riding the wave of vacation, I knew this was a must for this weeks menu.  The result was nothing short of delicious.  The ingredients are a simple mix that highlights the shrimp and linguine nicely.  I paired mine with a chilled white wine and was right back on those white sandy beaches of the Gulf.

Shrimp Destin Linguine (adapted from here)
(serves 2)


8 oz. linguine
1/2 lb unpeeled, large raw shrimp
1/4 cup butter
1/4 olive oil
1/4 cup chopped green onions
2 garlic cloves minced
1 tbs. dry white wine
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground pepper
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh parsley


1.  Leaving tails on, peel and devein shrimp.  Set aside.
2.  Prepare pasta according to package directions.
3.  While the pasta cooks, melt butter with oil in a large skillet over medium-high heat.  Add green onions and garlic.  Saute for 4-5 minutes until onions are tender.
4.  Add shrimp, wine, lemon juice, salt and pepper.  Saute for 3-5 minutes or just until the shrimp turn pink.  Then add dill and parsley.
6.  Remove shrimp with a slotted spoon and set aside on a plate.  Reserve the sauce in the skillet.
7.  Add hot, cooked pasta to sauce, tossing to coat.  Serve the pasta and top with cooked shrimp.

* My notes:  I like to set aside extra dill, parsley and green onion for garnishing at the end.  It adds a nice bright green color to the dish that is lost during the cooking process.


  1. I made shrimp toasts for dinner last night and this shrimp dish looks a million times better than mine. HOLY YUM. Loving this.