Recipe by velorutionista
A fast and easy shrimp dinner. Use quality ingredients (good wine, ripe lemons, FRESH shrimp) and it's a hit every time! We often add steamed snow peas and diced red peppers at the very end to get some veggies in there, and serve a simple salad on the side. Or, make half as much pasta and save the leftover shrimp for tacos the next night--heaven! We also like to add a pinch of saffron to the shrimp for great color, or use blood oranges (in season) in place of the lemon--play around and see what you like!
- 12 ounces uncooked pasta (shape is up to you, we like wheat linguine)
- olive oil
- 1 1⁄2 lbs large shrimp, peeled, deveined, tails removed
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes (more or less to taste)
- 3 -5 garlic cloves, roughly chopped
- 2 bay leaves
- 1⁄2 cup good white wine (we prefer one slightly on the dry side)
- 1 lemon, cut into 1/4-inch slices
- 1⁄4 cup chopped fresh parsley
- salt and pepper
- 1 tablespoon butter
- lemon wedge (for garnish) (optional)
Directions See How It's Made
- Cook pasta in salted water till al dente. Drain well and toss with a little olive oil (to prevent it sticking together).
- While pasta cooks, in a large skillet, heat 1-1/2 T. olive oil over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan. Cook, stirring frequently, 3 minutes.
- Add wine and lemon slices to pan; increase heat to high and bring to a simmer. Cook till liquid is reduced by half (about 3 minutes). Turn off flame and add parsley and 1 T. butter, stirring till butter melts and is well distributed. Season with salt and pepper to taste.
- To serve, spread pasta on plates and top with shrimp mixture, drizzling a little sauce over each portion. Garnish with lemon wedges if desired. (You may want to warn guests not to eat the bay leaf, but the lemon slices are fair game, in my opinion, though some may prefer to remove them prior to serving).