|
14 ounces linguini, cooked al dente
|
3 tablespoons extra virgin olive oil
|
1/2 cup unsalted butter
|
12 ounces large shrimp, boiled, peeled, and deveined
|
6 Roma tomatoes, peeled, seeded, and diced
|
3/4 cup green onions, thinly sliced
|
1 can (4 ounces) black olives, sliced
|
4 teaspoons shallots, minced
|
3/4 cup white wine
|
1/2 teaspoon salt
|
1/2 teaspoon freshly ground pepper
|
1 lemon, thinly sliced
|