1/4 cup butter
2 cloves garlic, minced
2 shallots, minced
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
8 oz. gluten free Linguine, cooked
Melt butter in a large skillet over medium-high heat.
Add shallots, and sauté for about 5 minutes or until soft, adding minced garlic during the last minute.
Add shrimp and cook over medium heat until shrimp turns pink, about 3-4 minutes.
Add wine, lemon juice and red pepper.
Simmer for about 2 minutes.
Sprinkle with fresh parsley and serve over cooked linguine.