- 1 (16 ounce) package dried Safeway SELECT Verdi Linguine
- 1/4 cup Lucerne Sweet Cream Butter
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 1 1/2 pounds shrimp, peeled (tails left on), deveined, and rinsed
- 2 tablespoons minced garlic
- 3/4 teaspoon hot chili flakes
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 1 cup dry white wine
- 2 cups lightly packed fresh basil leaves, slivered
- In a 6 to 8 quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
- While pasta cooks, in a 10 to 12 inch frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chile flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil.
- Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste.