perfectly cooked shrimp in a lemony broth on pasta
1 lb uncooked shrimp with shells
3 TBS unsalted butter
1 1/2 TBS olive oil
4 large garlic cloves
1/3 cup dry white wine
zest of half a lemon plus 1 tsp lemon juice
2 tsp dried parsley
pinch of salt
cooked shaped pasta of choice
Peel and devein shrimp, keeping the tails and shells in a bowl for use in making the sauce. Cut the shrimp into thirds.
While you are preparing the shrimp, cook the pasta according to package directions. Keep warm.
In a large pan over medium heat melt the butter in the olive oil. Add the shrimp tails and shells and let cook, stirring occasionally until the shells are quite pink, about 4 minutes. Remove the shells.
Add the shrimp and the garlic to the pan and saute until the shrimp just start to turn pink,
Add the wine, lemon zest and juice. Simmer until the wine has reduced by half.
Serve over the pasta with parsley sprinkled over top.
Keywords: shrimp, shrimp recipe, sauteed shrimp, shrimp and pasta