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Begin cooking pasta according to package directions.
Melt 2 tablespoons of butter and 2 tablespoons olive oil over medium high heat in a skillet. Add garlic and cook until fragrant, stirring frequently, about 1 minute.
Add shrimp and oregano. Cook, stirring frequently, until shrimp have just turned pink on both sides (about 3 to 4 minutes). Remove shrimp from skillet with a slotted spoon and place on a plate. Set aside.
Return skillet with juices to medium high heat. Add white wine and lemon juice and bring to a boil, while stirring. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil and stir until butter is melted and mixture is combined.
Transfer shrimp back to skillet and cook for 1 minute, stirring frequently. Season with desired amounts of salt and pepper, if desired.
Spoon shrimp mixture on top of a bed of cooked linguine and sprinkle with fresh parsley.