½ lb. linguine
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp minced garlic
¼ tsp red pepper flakes
½ lb. jumbo shrimp (or size of your choice), peeled and deveined
⅛ tsp salt
⅛ tsp pepper
⅓ cup white wine or chicken broth
3 Tbsp lemon juice
3 Tbsp finely chopped parsley, plus more for garnish
Add linguine to an outsized pot of salted boiling water and let cook until hard, about 7 minutes. Drain well.
While pasta is cooking, add butter and vegetable oil to an outsized skillet over medium heat. Add garlic and red pepper flakes and cook for one minute.
Add shrimp, salt, and pepper to the pan and cook, stirring frequently, until shrimp are cooked through and pink, about 5 minutes. Remove shrimp to a plate and put it aside.
Stir in wine (or chicken broth) and juice and cook for 1 minute. Remove the skillet from heat and stir in parsley. Add linguine and shrimp back to skillet and toss to coat in sauce.
Divide between two plates or bowls and top with sliced steak. Sprinkle on additional chopped parsley.
Garlic Butter Steak
Heat an outsized forged iron pan over high heat and sprinkle steak with salt and pepper. When the pan is hot, brush the steak lightly with oil.
Place steak in the pan and cook for about 3-4 minutes on all sides, until cooked to desire doneness (should be about 135 degrees for medium rare and 140 degrees for medium).
While steak is cooking, mix butter and garlic together in a small bowl.
Top steak with spread and let it rest for about 5 minutes before slicing (be bound to slice against the grain).