Posted by Robert Landers

A family favorite. Perfect to serve for when your friends come over & even yummy for leftovers… served as a cold salad in the summer!

1lb of Alabama gulf shrimp peeled 
1lb of linguine  
1 Tbsp extra virgin olive oil 
1/2 stick of butter
3 cloves garlic minced
Pinch red pepper flakes
1 lemon juiced and zest 
1 cup white wine 
2 Tbsp Mis' Rubins' White Magic Seasoning
Salt and pepper to taste
Fresh Italian Parsley for garnish 
Parmesan cheese for garnish


Start by peeling the shrimp and coat them with Mis' Rubin's White Magic Seasoning and set aside.  Bring  4 quarts (1 gallon) salted water to a boil and add the linguine.  Cook for 8 mins or until al dente.  

Meanwhile, In a med/lrg sauté pan add tbsp of olive oil to coat the bottom of the pan.  Warm the oil over low/med heat and add garlic.  Sauté until fragrant (about 1 minute) and throw in a pinch of red pepper flakes.  Add butter, bring the heat up to medium and toss in the shrimp. When the shrimp are halfway done (about 3 minutes) add white wine, lemon juice and lemon zest.

Sauté another 3 minutes,  add  al dente linguine to sauté pan.  Stir together,  reduce heat to low.  Let the flavors meld together for a few more minutes.  Finish with chopped Italian parsley, parmesan and fresh cracked pepper.  Enjoy :)


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In the news


"Black Magic Seasoning is the best seasoning for beef that I have ever tried.  I have been using it for 15 years and I will not use any other seasoning.  I use the White Magic on eggs and potatoes, and vegetables.  Black Magic and White Magic bring out an excellent flavor to food.  Both are a staple in my kitchen." - Eva DeGregory

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