Ingredients

The following ingredients have 4 Servings
  • 16 ounces long pasta (uncooked (spaghetti or linguine))
  • 6 tablespoons unsalted butter (divided)
  • 4 cloves garlic (thin sliced)
  • 1/4 medium shallot (minced)
  • 1/4 teaspoon red pepper flakes
  • 1 pound shrimp ((16/20 size))
  • 1/4 cup dry white wine ((I like sauvignon blanc or pinot grigio))
  • 2 tablespoons fresh lemon juice ((about 1 lemon))
  • 2 tablespoons olive oil
  • Fresh parsley (finely chopped)

Instruction

  • Bring a large pot of water to a boil. Generously salt the water and add pasta. Cook according to package directions until al dente. Drain pasta.
  • While pasta is cooking, melt 3 tablespoons of the butter in a large skillet over medium heat. Cook the garlic, shallot, and red pepper flakes for 1 to 2 minutes until fragrant.
  • Season the shrimp with salt and pepper. Add to the skillet and cook for 3 to 4 minutes or until pink, turning once. Remove the shrimp and set aside in a bowl.
  • Add lemon juice and wine to the skillet. Bring to a boil. Add remaining 3 tablespoons butter and cook until just melted. Turn off the heat.
  • Add the shrimp and cooked pasta to the skillet. Toss to coat the pasta in sauce. Season with salt and pepper to taste. Garnish with a drizzle of olive oil and chopped parsley. Serve immediately.