Parilla Butter Shrimp and Linguine Pasta

Parilla Butter Shrimp and Linguine Pasta




45 min


30 min


51-60 or 61-70 Shrimp - Peeled and Deveined 1 lb
Butter 9 tablespoons
Extra Virgin Olive Oil 5 tablespoons
Garlic - Finely Chopped 10 cloves
Cilantro - Rough Chopped 1/2 bunch
Mexican Spice - To Taste
Soy Sauce or Just Enough To Darken The Mix. 3 tablespoons
Dry White Wine 2/3 cup
Crushed Red Pepper 1/4 teaspoon
Marjoram 1 1/2 teaspoons
Lemon 1/2
Fresh Parsley - Finely Chopped 1 cup
Angel Hair Pasta 1 lb

This dish is so tasty and easy to make!


  1. To Prepare The Shrimp:
  2. Melt 6 Tablespoons Butter with 5 Cloves of Garlic, Cilantro and Soy Sauce in a Saute Pan. Add Shrimp, Saute on High Heat until Shrimp is cooked. While Shrimp is cooking add Mexican Spice to desired taste. Remove and set aside.
  3. To Prepare the Rest:
  4. Melt Remaining Butter, Olive Oil over Medium Heat, enough to melt but not burn it. Add Remaining Garlic and Saute for About 45 Seconds (Do not overcook the garlic) Add Marjoram, Crushed Red Peppers, Wine and Squeeze the Juice From The Lemon. Simmer until reduced by about ⅓rd. Cook Pasta, Drain, and Mix all ingredients together, including the Parsley. Top with Fresh Parmesian and/or Romano Cheeses.

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