4 Tablespoons of Butter
5 Tablespoons extra-virgin olive oil
1 A Fresh Lemon
2 Fresh Shallots
2 Cloves of Garlic
¼ Cup of Fresh Parsley
1 Teaspoon of Red Pepper Flakes
1 LB of Fresh Shrimp
2 Teaspoon of Kosher salt
1 Teaspoon of Black Pepper
½ Cup of your favorite Dry White Wine
1 LB of your Favorite Pasta
(Suggestions - Linguini, Angel Hair, Vermicelli, Mini Shells)
Prep: Season Shrimp with Salt and Pepper, Chop Parsley, Garlic & Shallot, Slice ½ of a Lemon.
1. Place a large stockpot of water on the stove and bring to a boil. Add at least 1 to 2 Tablespoons of salt and olive oil to the boiling water and then add your pasta. You’ll need to boil the pasta for at least 8 to 10 minutes until done. Save ½ cup of pasta water before draining. Return the pasta to the stockpot and cover to keep warm.
2. In a large skillet add 2 Tablespoons of Olive Oil and Butter over a medium heat. Once melted reduce your heat just a little. Add Shallots, Garlic, Salt, Black Pepper and Red Pepper to the skillet and sauté for 3 to 5 minutes over a low to medium heat. Add your Shrimp and continue to sauté on both sides until pink. Remove Shrimp from your skillet and set aside.
(Tip: Sautéing Shrimp will only take about 1 to 2 minutes per side on a medium heat. Depends on the size of the your Shrimp.)
3. Squeeze the juice of 1 whole Lemon, 2 Tablespoons of Butter, ½ Cup of Wine and add ¼ of a cup of your pasta water in your skillet. Cook until it has reduced for 3 to 5 minutes.
(Tip: Pasta water will help your sauce to thicken just a little.)
Return your Shrimp to the skillet and add the chopped Parsley, also adding a little salt and pepper. Place your pasta in the skillet and toss to coat well. Squeeze ½ of a lemon and a drizzle of Olive Oil then top with chopped parsley, as a garnish, and serve!