1 pound fresh or frozen RAW shrimp (many come already cooked--look for shrimp that are still gray, not pink), shelled, deveined, and cleaned. It is cook's preference if you want the tails on or removed.
Splash of olive oil
3 tablespoons of butter
5 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1/8 teaspoon red pepper flakes (or more if you like things spicier)
1/2 cup of white wine (if you don't have any on hand, you can use some of the water you cooked your pasta in or broth)
1 pound dry spaghetti*
Juice of 1/2 lemon
*You can use any long pasta for this dish (i.e. linguine, angel hair, etc.)
Cook spaghetti per instructions on the box. Once finished, drain completely. Cook your shrimp and sauce while the pasta cooks.
If using frozen shrimp, thaw per directions on package. Rinse and dry shrimp.
In a skillet, warm olive oil and butter over medium-high heat, until butter is melted. Add the garlic and cook until you can smell it, about 1-2 minutes.
Add the white wine/pasta water/broth, salt, red pepper, and black pepper and bring to a simmer for about 2 minutes.
Add the shrimp and cook until they just turn pink, about 2-5 minutes.
Once shrimp are ready, stir in lemon juice. Add in drained pasta and toss to cover in sauce.
Serve immediately, sprinkling chopped parsley as garnish.
Voilà! All done! Enjoy!
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