Shhhhhhh…no
one will know how eaaaaaasy this was to
make. After months of braises and stews
and meals in the crockpot, this is the very essence of Springtime itself. Bright and citrusy and fresh.
And with a bottle of crisp white wine, some crusty
bread, and the balmy spring weather, you’re looking like a rock star to your friends right
about now. So put away the corduroy and
say hello to Lilly and Vera…Spring is here!! :)
-------------------------------------
(WHAT
YOU WILL NEED)
serves 3
3
tablespoons butter
2
tablespoons olive oil
3-4
minced garlic cloves
1
lemon, halved
Dry
white wine
1
pound (16-20 count) cleaned, peeled, deveined shrimp (uncooked)
Pinch crushed red pepper flakes
1
handful fresh Italian Parsley, washed
1
pound linguini
Kosher
salt/ground pepper/garlic powder
Crusty
bread
Begin boiling water and cooking pasta according to package directions. While pasta is cooking:
In large skillet with deep sides, melt butter and olive oil over medium heat. Add garlic and red pepper flakes (I say a pinch but sometimes I use as much as half a teaspoon!), saute briefly. Add approximately 1/2 cup wine to the pan and squeeze juice of half the lemon. Simmer lightly for a few minutes. This is your sauce.
Sprinkle shrimp with salt, pepper, and garlic powder, and add to pan. Saute until they have turned a bright pink, between 3-5 minutes. They should be firm, but not rubbery. Add some of the pasta cooking liquid if you need more sauce (and maybe some more wine...) While this is happening:
Drain pasta and pour into pan with shrimp. Toss with 1 large handful parsley and the other half of the lemon juice. Add more salt and pepper to taste, if needed.
Serve in large pasta bowls with crusty bread.
