Tested Recipe Adapted from rasamalaysia.com
4 servings linguine, for 4 people
1 lb shrimp, peeled and deveined
1/4 tsp cayenne pepper
2 oz unsalted butter (1/2 stick)
1 1/2 tbsp olive oil
5 cloves garlic, peeled and minced
5 tbsp white wine
6 cherry tomatoes, cut into halves
Salt to taste
1/4 tsp sugar
Squirts of lemon juice
1/2 heaping tsp freshly ground black pepper
Shaved parmigiano reggiano
Heat up a pot of water, cook the linguine according to the instructions on the package.
Sprinkle the cayenne pepper to the shrimp. Set aside.
Heat up a sauté pan and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly sauté until aromatic before adding the shrimp into the pan. Sauté the shrimp until half cooked and then add the white wine, salt and sugar. Add the cherry tomatoes and linguine into the pot, stir to combine well. When the shrimp is completely cooked, add a few squirts of the lemon juice, black pepper, and chopped parsley to the linguine, toss to mix well, dish out and serve immediately with some shaved parmigiano reggiano cheese.