Ingredients
The following ingredients have 4 Servings
- 1 pound shrimp ((peeled, tail-on) - pat dry with paper towels. )
- 1½ tablespoons finely minced garlic ((divided))
- 1 tablespoon + 2 teaspoons Old Bay seasoning ((divided))
- 1½ tablespoons fresh lemon juice
- 3 tablespoons unsalted butter ((divided))
- 1 tablespoon olive oil
- 12 oz dried spaghetti
- ¼ cup finely minced shallots
- ¼ cup dry white wine ((pinot grigio or sauvignon blanc))
- ½ cup heavy cream
- ¼ cup chopped parsley ((and more for serving))
- ½ cup freshly shredded parmesan cheese ((and more for serving) )
- salt and black pepper ((to taste))
Instruction
- In a large pot, bring salted water to a boil. Add pasta, and cook according to the product packaging until al dente. Reserve at least ½ cup of pasta water for later use.
- In a bowl, combine fresh shrimp with 2 teaspoons of Old Bay Seasoning and lemon juice. Mix well.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Cook ½ tablespoon of minced garlic just until fragrant.
- Add shrimp and cook until it's pink. Remove the shrimp and place it on a plate, then set it aside.
- In the same skillet on medium heat, melt 2 tablespoons of butter, and cook shallots until translucent. Add 1½ tablespoons of minced garlic and cook until it's fragrant.
- Add white wine and scrape up any crispy bits from the bottom of the pan. Bring to a simmer until the wine is reduced to about a tablespoon.
- Add heavy cream, parmesan cheese, and 1 tablespoon of Old Bay seasoning. Stir and let the cheese melt. Add cooked shrimp and parsley, then stir to combine.
- Lower the heat to a low setting, add the cooked pasta, and toss to coat.
- Add some of the reserved pasta water to loosen the sauce if needed. Adjust the seasoning with more Old Bay Seasoning, heavy cream, salt, and/or black pepper if necessary. Turn off the heat and serve with extra parmesan cheese and fresh chopped parsley.