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Linguine with Shrimp and White Wine
  • Coarse salt and ground pepper
  • 2 ounces linguine (about a ½-inch-wide handful)
  • 1 tablespoon cold butter, cut into pieces
  • 1 garlic clove, minced
  • Red-pepper flakes
  • ⅓ cup dry white wine
  • ¼ pound large shrimp, peeled and deveined
  • ½ teaspoon fresh lemon juice
  • Fresh parsley leaves, for garnish
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