This quick and easy to make shrimp dish is a great option for a weeknight dinner. You can even add seared scallops, which go really well with this dish as seen below. Enjoy 🙂
1 pound large or jumbo shrimp, shelled and de-veined
4 garlic cloves, sliced very thinly
4 tablespoons olive oil divided
4 tablespoons unsalted butter divided
3 tablespoons finely chopped parsley
1 shallot diced
1/2 cup white wine
1 teaspoon red pepper flakes
1-2 Tbsp lemon juice
Freshly ground black pepper to taste
salt, to taste
Boil large pot of water on the stove over high heat . When it has come to the boil, add some salt and the pasta. Stir to make sure the pasta separates and cover. When the water returns to a boil, cook for about 8 minutes or until the pasta is al dente.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper and add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper and serve immediately. Bon Appetit!