10 fresh jumbo shrimp, shelled and deveined and tails left on
1/4 lb. unsalted butter
1 1/2 tsp. each: chopped onion, minced carrot, minced fresh garlic and chopped fresh basil
1 tsp. paprika
1/2 c. dry white wine
2 tbsp. freshly squeezed lemon juice
1/8 tsp. crushed red pepper
Salt and pepper to taste
10 oz. fresh linguine cooked al dente, drained and kept warm on serving platter
1/4 c. chopped fresh parsley

Butterfly the upper part of the shrimp, rinse and pat dry. Reserve.

In large saute pan, melt the butter. Saute the onions and carrot over low heat until soft (about 2 minutes). Add garlic and saute 30 seconds. Add basil and paprika and mix.

Raise heat to medium and add shrimp, wine, lemon juice, red pepper, salt and black pepper. Cover and cook until shrimp are pink (3 to 5 minutes). Do not overcook. Remove and spoon over linguine. Sprinkle with fresh parsley and serve. Serves 2 or 3.