Lemon Garlic Shrimp
4 tablespoons butter (1/4 cup)
1/4 cup olive oil
1 pound uncooked medium sized shrimp
4 large garlic cloves, minced
1 large lemon, zested and juiced
1/4 cup white wine
1/4 teaspoon red pepper flakes
salt and pepper to taste
1 tablespoon fresh parsley, chopped
12 ounces pasta, cooked
Peel and devein the shrimp if not purchased that way.
Heat olive oil and butter over medium heat in a large skillet. Add shrimp and garlic to the pan and saute over medium heat, After about two minutes, turn the shrimp over. They should be cooked and pink on one side. Saute one minute.
Add lemon juice, half of the lemon zest, white wine, salt, pepper, and red pepper flakes to the pan and cook one more minute. Take care not to overcook or the shrimp will become tough.
Remove from heat and stir in parsley.
Toss shrimp with hot pasta. Garnish with additional parsley and lemon zest.
Tips for Perfect Pasta:
Start the pasta water to boil over high heat. You’ll need at least 4 quarts of water and about two teaspoons of salt. Add the salt after the water begins to boil. Salting the water adds flavor to the pasta. Add pasta to boiling salted water and cook for the minimum amount of time indicated on the package. For example, if the package says to co ok 8 to 10 minutes, cook for 8 minutes. When the time is up, pour the pasta into a colander to drain. Then quickly pour the pasta back into the pot and put the lid on. This will keep the pasta from drying out and sticking together.
Timesaver:
Purchase raw peeled and deveined shrimp (usually sold in the frozen section at your grocer). Run under cool water to thaw before cooking.
Variations:
Add 1/2 cup of chopped fresh tomatoes and/or 1/4 cup thinly sliced fresh basil.
Serves 4
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