Ingredients
serving size: 2 adults + 2 kids + maybe some leftovers
1 lb of pasta – spaghetti, fettuccine, or linguine
1.5 lbs of shrimp, large
1 shallot, minced
3-4cloves of garlic, minced
1/3 cup white wine, dr
3 tbsp of extra virgin olive oil
3 tbsp of butter
handful parsley, choppe
4 tbsp of lemon juice
15 cherry tomatoes (optional
slices of lemon for garnish
Parmesan cheese (optional)
Directions
1. Bring a medium pot of water to a boil and add 2 tbsp of salt. When the water starts boiling, add the pasta and cook according to package directions. Generally, cooking for 1-2 minutes less than package instructions will give you al dente pasta.
2. Add 3 tbsp of EVOO and 3 tbsp of butter to a pan or skillet. Once the butter is melted, add the minced garlic and shallots and saute until fragrant (about 1 minute.)
3. Add the cherry tomatoes and saute until the skin starts to burst slightly.
4. Add the shrimp and season with salt and pepper. Saute until the shrimps are just starting to turn pink (between a minute or two) and flip to the other side to cook the same.
4. Add 1/3 cup of white wine and reduce over medium heat until it is reduced by half.
5. Add the cooked pasta and 1/3 cup of pasta water. Stir in the lemon juice, parmesan cheese, and parsley and turn off the heat.
6. Serve with lemon slices and extra parsley and enjoy!
