 GARLIC BUTTER SHRIMP PASTA
I have provided options for both a creamy sauce or a wine based sauce. The original recipe called for wine, but I do not personally care for wine so I made both versions. Although both delicious, the creamy version was the favorite of mine and other non-wine drinking company. Those that like wine, enjoyed finishing off the extra made with wine...so much for thinking I may have leftovers so I didn't have to cook tomorrow if I made two batches...just too yummy!
INGREDIENTS
- 4 tbsp. butter
- Â 1 lb. shrimp (Note: Can skip first two steps if using precooked shrimp, as I do)
- Â Kosher salt
- Â Freshly ground black pepper
- Â 4 cloves garlic, minced
- Â 3/4 c. dry white wine (substitute with heavy cream if want a creamy sauce)
- Â Juice of 1/2 lemon (omit if using cream)
- Â Pinch of crushed red pepper flakes
- Â 3/4 c. grated parmesan, plus more for garnish
- Â 1 Tablespoon freshly chopped parsley or 1 teaspoon parsley flakes
- Â 12 oz. cooked angel hair or thin spaghetti pasta
DIRECTIONS
In a large skillet over medium heat, melt 1 tablespoon butter.
Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
In the same skillet, add remaining butter and garlic. Cook until fragrant, 1 minute.
Add wine, lemon juice (or cream), and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and parsley and let cook 2 minutes more.
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Add cooked pasta and shrimp and toss until completely combined.
Garnish with parmesan cheese.
