From the Lovely Kitchen of Home of Cooks
Time to Prepare: 15 minutes Cook Time: 30 minutes Serving: 6 People
2 pound extra large shrimp, peeled and deveined
2 tablespoons butter
2 tablespoons olive oil
1 small onion
4 garlic cloves minced
½ cup white wine
Juice of 1 lemon
salt & pepper to taste
½ cup parsley leaves chopped
1 pound pasta of your choice
For the pasta: Put a large pot of water on the stove and bring to a boil. Add 1 tablespoon of salt and the pasta of your choice. When the water begins to boil again, cook for 8 to 10 minutes or until desired tenderness.
For the shrimp: In a large pan over medium/low heat, add 2 tablespoons butter and two tablespoons olive oil. Sauté onion and garlic for 2 to 3 minutes.
Season the shrimp lightly with salt and pepper and add half of the shrimp to the pan. Cook until they turn pink, about 2 to 3 minutes. Remove from the pan, set aside and keep warm. Repeat with the second half of the shrimp.
Add wine and simmer until reduced by half. Add 2 tablespoons of butter and 2 tablespoons olive oil. When the butter melts, add the lemon juice.
Return the shrimp to the pan and add the chopped parsley.
Toss shrimp and pasta together and enjoy!
For this recipe, I use frozen and thawed shrimp. Make sure your shrimp is peeled and deveined before you start cooking. If you prefer no tail, you may remove it at this time.
Careful not to overcook shrimp or it will ruin their tender texture.
If the pasta finishes cooking before the shrimp is done, toss with a little olive oil to prevent from sticking. Remember, when draining, do not rinse because the sauce will cling to pasta.
If you like your sauce to be a little more lemony, you may add another half to a whole lemon.
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