Type what you have

Ingredients

• ✓ linguine pasta
• greek yogurt
• black pepper
• salt
• flour
• spinach
• lentil
• mint
• cilantro
• parsley
• scallion
• vegetable stock
• turmeric
• garlic
• yellow onion
• mint
• red onion
• olive oil
• kidney bean
• chickpea

Instructions

1. 1 Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
3. 3 Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
4. 4 Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
5. 5 Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
6. 6 Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
7. 7 Serve soup with yogurt and fried red onions.

By AlliePeacock

Ingredients

• ✓ linguine pasta
• butter
• olive oil
• shallot
• milk
• salmon
• cream cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine in boiling water until cooked through but still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons pasta water.
2. 2 Melt butter with olive oil in a saucepan over medium-low heat; when mixture begins to bubble, add shallots and cook until softened. Stir milk, salmon, and cream cheese into shallots. Mix in reserved pasta water until incorporated.
3. 3 Transfer salmon mixture to a large serving bowl. Add linguine; toss until evenly combined.

By Rosie Liao

Ingredients

• ✓ linguine pasta
• pea
• bacon
• garlic
• milk
• cream cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding peas in the last minute of cooking. Drain and keep warm in a bowl.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to paper towels, reserving 1 tablespoon of drippings in the skillet.
3. 3 Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.
4. 4 Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.

By Allrecipes Magazine

Ingredients

• ✓ linguine pasta
• bacon
• butter
• heavy cream
• parmesan cheese
• white pepper
• nutmeg

Instructions

1. 1 Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
2. 2 Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
3. 3 In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

By Sherrance

Ingredients

• ✓ linguine pasta
• broccoli
• olive oil
• butter
• garlic
• red bell pepper
• garlic salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Steam broccoli with 2 tablespoons water in the microwave for 6 to 7 minutes.
3. 3 Meanwhile, heat olive oil and butter in a 10-inch skillet over low heat. Stir in garlic (more or less to suit your tastes), then red pepper slices; sauté gently.
4. 4 Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and sauté broccoli with peppers until soft.
5. 5 Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

By Chris Catley

Ingredients

• ✓ linguine pasta
• broccoli
• carrot
• vegetable oil
• beef sirloin steak
• sesame dressing
• teriyaki sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
2. 2 Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
3. 3 Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

By 2Chance

Ingredients

• ✓ linguine pasta
• olive oil
• turkey sausage
• tomato
• garlic
• parmesan cheese
• heavy cream
• spinach
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in a heavy skillet over medium heat. Remove turkey links from their casings. Cook and stir turkey in the hot skillet, breaking it up into crumbles. Continue cooking until browned, about 7 minutes.
3. 3 Add drained tomatoes and garlic. Reduce heat and simmer until tomatoes are broken down, about 10 minutes. Mix in reserved tomato liquid, Parmesan cheese, and cream. Add spinach. Drain linguine, reserving 1/4 cup pasta water. Add pasta water to the sauce if needed. Cook and stir until spinach is wilted down, 3 to 5 minutes. Season with salt and pepper.
4. 4 Serve sauce on top of the drained linguine.

By thedailygourmet

Ingredients

• ✓ linguine pasta
• butter
• onion
• garlic
• shrimp
• half and half
• black pepper
• parmesan cheese
• parsley
• lemon

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente; drain.
2. 2 Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
3. 3 Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

By Tina

Ingredients

• ✓ linguine pasta
• olive oil
• onion
• garlic
• all-purpose flour
• clam
• milk
• white wine
• parsley
• pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

By WHIPITUP

Ingredients

• ✓ linguine pasta
• garlic
• sugar
• safflower oil
• rice vinegar
• soy sauce
• sesame oil
• chili sauce
• green onion
• sesame seed

Instructions

1. 1 Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
2. 2 Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

By scoopnana

Ingredients

• ✓ linguine pasta
• butter
• olive oil
• sweet onion
• garlic
• baby clam
• white wine
• alfredo sauce
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
2. 2 Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
3. 3 Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

By Lorraine Williams

Ingredients

• ✓ linguine pasta
• olive oil
• butter
• garlic
• thyme
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR

Ingredients

• ✓ linguine pasta
• bacon
• onion
• garlic
• red pepper flakes
• tomato
• basil
• parmesan cheese

Instructions

1. 1 Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
2. 2 Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
3. 3 Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
4. 4 Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

By Christine L

Ingredients

• ✓ linguine pasta
• olive oil
• anchovy
• garlic
• butter
• parsley
• oregano
• red pepper flakes
• black pepper
• baby clam
• white wine

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
3. 3 Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

By Eugene Caccaitore

Ingredients

• ✓ linguine pasta
• broccoli
• olive oil
• salt
• anchovy
• olive oil
• garlic
• red pepper flakes
• black pepper

Instructions

1. 1 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
2. 2 Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
4. 4 Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
5. 5 Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

By Stephen Van Houten

Ingredients

• ✓ linguine pasta
• olive oil
• onion
• garlic
• red pepper flakes
• half-and-half
• clam
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
2. 2 Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
3. 3 Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
4. 4 Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

By Linoleum

Ingredients

• ✓ linguine pasta
• olive oil
• pineapple juice
• orange juice
• orange zest
• lemon zest
• salt
• pepper
• garlic
• shrimp
• parsley
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. Blend on high speed until smooth.
3. 3 Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes.
4. 4 Drain the linguini, and place on a serving platter. Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.

By marcod

Ingredients

• ✓ linguine pasta
• olive oil
• shrimp
• garlic
• white wine
• tomato
• oregano
• basil
• feta cheese

Instructions

1. 1 In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
4. 4 Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

By Jessie

Ingredients

• ✓ linguine pasta
• chicken breast
• romaine lettuce
• green bell pepper
• red onion
• cucumber
• safflower oil
• cider vinegar
• white sugar
• poppy seed
• mustard powder
• green onion

Instructions

1. 1 Preheat a grill pan over medium-high heat; lightly oil the grill.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes. Drain well.
3. 3 While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
4. 4 In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
5. 5 In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.

By natalieR

Ingredients

• ✓ linguine pasta
• butter
• heavy cream
• black pepper
• parmesan cheese
• pesto
• shrimp

Instructions

1. 1 Gather ingredients together.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes.
4. 4 Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes.
5. 5 Stir in shrimp and cook until they turn pink, about 5 minutes. Serve sauce over hot linguine.
6. 6 Serve hot and enjoy!

By Loretta Buffa

Ingredients

• ✓ linguine pasta
• asparagus
• butter
• garlic
• light cream
• lemon

Instructions

1. 1 Bring a medium pot of water to a boil. Cook asparagus in boiling water until bright green and slightly crisp, 3 to 4 minutes; drain.
2. 2 Melt butter in a large saucepan over medium heat. Sauté asparagus and garlic in hot butter for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.
3. 3 Meanwhile, bring a large pot of water to a boil. Cook linguine in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and transfer to a serving dish.
4. 4 Stir lemon juice into asparagus mixture; pour mixture over hot pasta.

By Heidi S

Ingredients

• ✓ linguine pasta
• olive oil
• chicken breast
• red bell pepper
• milk
• butter
• muenster cheese
• garlic
• garlic powder
• cornstarch

Instructions

1. 1 In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
2. 2 In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
5. 5 Pour sauce over hot pasta; serve.

By Heidi Waun

Ingredients

• ✓ linguine pasta
• chicken breast
• salt
• pepper
• olive oil
• garlic
• white wine

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add the chicken and garlic to the skillet. Cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir in the white wine. Toss the pasta with chicken in the skillet until the chicken is evenly distributed.

By Shelli Brawner Schlafhauser

Ingredients

• ✓ linguine pasta
• porcini mushroom
• olive oil
• garlic
• red pepper flakes
• clam
• white wine
• tomato
• clam juice
• parsley

Instructions

1. 1 Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
2. 2 Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
3. 3 Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
5. 5 Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

By Debbie Zanet

Ingredients

• ✓ linguine pasta
• shrimp
• shrimp and crab boil seasoning
• butter
• garlic
• red onion
• sweet red bell pepper
• corn
• lime juice
• cilantro
• oregano
• chipotle chile pepper in adobo sauce
• salt
• half-and-half

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
2. 2 Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

By MommyDiva

Ingredients

• ✓ linguine pasta
• bacon
• chicken breast
• salt
• tomato
• rosemary
• feta cheese
• black olive
• artichoke heart

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• clam
• parsley
• white wine
• basil
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 10 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes.
3. 3 Stir in clams until heated through. Add cooked linguine pasta; toss to combine and serve warm.

By Karena

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• clam
• clam juice
• parsley
• salt
• black pepper

Instructions

1. 1 Cook linguine in a large pot of salted boiling water until al dente.
2. 2 Meanwhile, cook olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant. Add chopped clams, clam juice, and parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
3. 3 Toss pasta with clam sauce. Serve warm.

By JANBLIDEN

Ingredients

• ✓ linguine pasta
• tomato
• olive oil
• garlic
• mushroom
• oregano
• feta cheese
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking peel blanched tomatoes and chop.
3. 3 In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
4. 4 To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

By Mary

Ingredients

• ✓ linguine pasta
• butter
• garlic
• shrimp
• pinot grigio wine
• lemon juice
• half-and-half
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
3. 3 Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

By thedailygourmet