Ingredients
- 1 pound raw shrimp (large or extra large shrimp)
- 3/4 pound thin spaghetti (or angel hair pasta)
- SAUCE
- 1 small onion (cut in half and thin sliced)
- 4 garlic cloves, pressed (using a garlic press so you get all the juice)
- 2 scallions, diced fine (green parts only)
- 1/4 cup oil (olive oil)
- 5 tablespoons butter
- 1 cup white wine
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh parsley, fine minced
- 1 teaspoon fresh basil, fine minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper
How to Make
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Step 1: Pasta ... Because the shrimp takes literally 5 minutes, you want to start the pasta first. Cook according to package directions and don't forget to salt your water. Once the pasta is done, drain and return to the pot as you cook the shrimp.
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Step 2: Shrimp ... As the pasta cooks, start your shrimp. You want to use a large saute pan for this because you will be adding the cooked pasta to this pan. Add the olive oil to the pan and bring to medium - medium high heat. Add in the onion, garlic, and red pepper flakes and cook 3-4 minutes until the onions become slightly tender. Then, add in the shrimp, white wine and cook another 3-5 minutes until the shrimp JUST begin to turn pink and start to curl. Then add in the butter, lemon juice and zest and mix well.
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Step 3: Finish ... Add the drained pasta, scallions and parsley and mix well. Cook another 1-2 minutes to combine everything and it is done.
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Step 4: Serve ... Some crusty bread and salad is all you need.
We hope you enjoy this recipe!
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