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Export 13 ingredients for grocery delivery
Step 1
Whisk the kosher salt and sugar in cold water to make the brine in a medium sized bowl.
Step 2
Add shrimp, cover, and refrigerate for 15 minutes.
Step 3
While the shrimp is brining, cook the linguine in salted water according to package directions and to your preferred doneness, then drain.
Step 4
Season the bell peppers and onion with salt and pepper to taste and sauté in 1 tablespoon of olive oil in a 12″ sauté pan. Cook for 7-10 minutes over medium to medium-high heat. Transfer to a plate or bowl.
Step 5
When the shrimp are ready, remove from refrigerator, drain and pat dry with paper towels.
Step 6
Add 1 tablespoon of olive oil and 1 tablespoon of butter back to the skillet. Cook the shrimp over medium heat for 2-3 minutes per side until the shrimp are just opaque. Remove shrimp from pan with a slotted spoon and set aside with the peppers and onion.
Step 7
Add garlic and red pepper flakes back to the pan and cook for about one minute over medium low heat.
Step 8
Add lemon juice and wine and bring to a simmer. Make sure to scrape the brown bits off the bottom of the pan and let liquid simmer for 5 minutes.
Step 9
Remove from heat and swirl in 4 Tablespoons of cold butter.
Step 10
Add 1/2 Teaspoon of salt to the sauce.
Step 11
Combine drained pasta, shrimp, vegetables, and sauce and toss everything together until it is evenly coated.
Step 12
Mix in and/or top with freshly grated parmesan cheese, lemon zest, and parsley if desired.
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