Garlicky Shrimp and Pasta salt and pepper, lotta garlic combine with softer flavors of shallots and shrimp.
Ingredients
- 1 lbs Shrimp
- 6 T Unsalted Butter
- 1 Shallot (minced)
- 3 garlic cloves (minced or crushed)
- 1 c Dry White Wine
- .25 c fresh squeezed lemon juice
- 2 T flat leaf parsley
- 1 lbs bucatini (or vermicelli)
Directions
Put a large pot of water on high heat and let it come to a boil in the background.
Put a large frying pan over medium-low heat, melt 1 T of butter and saute the shrimp for a few minutes until it starts to curl and turn pink. Set aside.
In a medium pot of boiling water, cook the shrimp, stirring once, until the shrimp turn pink and curl, about 4 min. Drain and set aside to cool.
Add another T of butter and let it get foamy. Add the shallots and garlic, reduce heat to low and saute, stirring frequently, for 2 min. Add the wine and lemon juice. bring it to a simmer and keep going until the liquid is reduced by half, about 10 min. Add the minced parsley. Stir to mix well.
Reduce the heat to low. Add the remaining 4 tablespoons butter, one at a time, stirring constantly, until all the butter has melted. Add the shrimp and salt and pepper to taste. Stir to mix well.
Add the heaping 1 T of salt to the boil water, then add pasta and cook according to the package directions or until al dente. Drain.
Dump the pasta back in the pot then add in the shrimp and sauce.
Garnish with a lemon wedge and maybe a sprig of parsley if you're feeling fancy.