Description
A rich and buttery shrimp pasta dish!
Ingredients
- 4 ounces, weight Spaghetti Noodles
- 6 Tablespoons Butter, Divided
- ¾ pounds Shrimp, Peeled, Deveined And Tails Removed
- 1 clove (Large Size) Garlic, Peeled And Minced
- 2 Tablespoons Dry White Wine
- ½ Tablespoons Lemon Zest
- ½ whole Lemon, Juiced
- 1 Tablespoon Fresh Parsley, Chopped
- 4 Lemon Wedges For Serving
Preparation
Heat a large pot filled halfway full of salted water (should taste like the sea) over high heat. Once boiling add the spaghetti and cook according to package instructions for al dente. When done, drain and set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp to the pan in a single layer and cook until they turn opaque, about 1-2 minutes per side. Depending on the size of the pan the shrimp may need to be cooked in batches. Once cooked remove shrimp from the pan and set aside.
Next, add 2 tablespoons of butter to the pan. Once melted add the garlic and cook until softened. Lower the heat, if necessary, to avoid browning the garlic. Add the wine, zest and lemon juice. Bring to a boil and allow the mixture to reduce for a minute or so.
Lower the heat and slowly add in the rest of the butter (1-2 tablespoons at a time). Use a whisk to help the mixture emulsify. Add the cooked shrimp to the sauce and toss to coat. Sprinkle the parsley over the top. Add in the cooked spaghetti and, using tongs, toss everything together.
Serve with lemon wedges on the side.
Adapted from Williams Sonoma Taste.
