Quick and easy with that garlicky sauce, ready to eat in minutes! If you don't want to serve over pasta, make sure you have plenty of bread to soak up the delicious sauce.
1 lb. shrimp, deveined
4 cloves garlic minced
1 tsp kosher salt
1/4 tsp crushed red pepper
1/2 lemon juice, keep the other half to use when serving
1/4 cup white wine
1/4 cup cold butter
1/2 lb. thin spaghetti pasta, angel hair, or capellini
In a bowl, combine shrimp, garlic, salt, and enough olive oil to coat. Set aside for 10 minutes.
Put your pot of water on to boil for the pasta, remember to salt the pasta water. When the water boils, cook the pasta, it will not take any longer than the shrimp take to cook!
If the pasta is ready before the shrimp, drain in a colander and put a lid on the colander to keep the pasta warm.
Heat non-stick pan on medium heat, add 2 tbsp. olive oil.
When the oil is hot, add shrimp mixture and cook until barely pink, not fully cooked, this will only take a minute or two. Remove shrimp from the pan, leaving the oil in the pan.
Add red pepper, lemon juice, and wine. Bring to simmer. Reduce the sauce by half, about 2 minutes.
Add butter and swirl pan occasionally until sauce is thickened. Will take about 2 minutes.
Return shrimp and any juices to the pan, toss to coat, and complete the cooking, another 1-2 minutes.
Serve the shrimp and all the sauce over the pasta.
If you make this, let me know over on my IG page @take_me_to_the_kitchen
See you for a new quick and easy recipe next week!