Lemon Shrimp Linguine Recipe | Barilla for Professionals USA

Ingredients

• 6 3/4 pounds Barilla Linguine
• 1 1/2 quarts alfredo sauce
• 1 1/2 cups extra-virgin olive oil
• 1/2 cup minced garlic
• salt
• pepper
• 1 1/2 cups fresh lemon juice
• 1 1/2 quarts white wine
• 3 cups Italian lemon butter
• 120 tail-on shrimp, butterflied
• 6 ounces minced fresh parsley
• 1 1/2 cups grated Parmesan cheese