Shrimp Linguine With Chili Butter Sauce - cooking recipe

Ingredients

14 oz linguine
1 tbsp vegetable or olive oil
1 lb large shrimp, peeled and deveined
2 cloves garlic, thinly sliced
1 None fresh long red chili pepper, thinly sliced
2 tbsp dry white wine
2 tbsp lemon juice
5 tbsp cold butter, coarsely chopped
1/2 cup heavy cream
2 tbsp chopped chives

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Meanwhile, heat oil in a large deep skillet on high heat. Add shrimp; cook and turn, 2-3 mins, or until shrimp just change color. Transfer to a plate. Cover with foil to keep warm.
Add garlic and chili pepper to pan, cook and stir, 1 min. Add wine and lemon juice; bring to a boil. Boil until liquid reduces by half.
Reduce heat to low. Add butter, 1 piece at a time, whisking constantly until sauce is smooth and thickened slightly.
Add cream, stir to combine. Return shrimp to pan. Add chives and pasta, toss 1 min, or until heated through.