This is one of our favorite dinners…I just keep forgetting to take pictures before we chow down. It’s super-easy and fancy enough to serve to dinner guests. I got this recipe from Tyler Florence. His food has never let me down! Enjoy!
1lb Shrimp, peeled and deveined please
2T Butter or Margarine, divided
2T Extra Virgin Olive Oil, divided
1 Shallot, finely diced
2 Cloves Garlic, pressed
1/2C White Wine (I used Ballet of Angels b/c it’s really the only wine I drink and keep in the house)
Juice of 1/2 lemon
Red Pepper Flakes, to taste
1T Parsley Flakes (fresh is good too)
Bring a large pot of water to a boil and cook pasta according to package directions.
Meanwhile, in a deep skillet add 1T olive oil and 1T butter to the pan. Gently saute the shallot until it starts to become translucent. Add the garlic and cook 1 minute longer. S&P the cleaned and dried shrimp and add to the pan. Cook until just done (pink and the tails have curled). Remove everything from pan and set aside to keep warm.
Add remaining olive oil and butter to the pan. Pour in wine and lemon juice. Gently boil for a few minutes. Add the parsley and red pepper flakes. When the pasta is ready, with tongs, transfer it to the sauce pan. You want some of the pasta water to help make the sauce…no need to drain it completely.
Re-introduce the shrimp mixture to the pan, toss to coat and serve immediately.