1-2 lb. shrimp – cleaned and deveined (1/2 lb. per person) Keep refrigerated until ready to cook
1+1 TBSP butter
1 TBSP oil
1 tsp. cayenne pepper flakes (more for more heat)
4-6 cloves garlic - minced
1/3 C dry white wine or Vermouth (1/2 C if serving 4)
2 TBSP Fresh lemon juice
2 TBSP chopped fresh thyme or basil
2 C shrimp stock if available (or water will always work)
pasta for 4 – penne or fettuccini
1 TBSP butter
1 TBSP butter
Additional additives for the DRAINED pasta:
2 TBSP butter PLUS ONE OF THE FOLLOWING:
zest from lemon
1-2 TBSP Philly cream cheese
2-3 TBSP sour cream
DIRECTIONS: (have all ingredients ready, as this recipe goes fast)
FOR THE PASTA: (After pasta has cooked for 5-6 minutes, proceed with cooking shrimp)
Start pasta – add water to stock for enough liquid as called for in pasta directions; add 2-3 TBSP sea salt to pasta water – cook pasta 2-3 minutes MORE than time as indicated on the box. When pasta is done, drain and add 2 TBSP butter and your choice from the ‘additional’ list above – stir well to mix/melt. Keep warm until shrimp are ready. Note: if you use Philly, you MAY need to put the pasta on the heat for a minute to melt it completely.)
COOK THE SHRIMP:
Rinse shrimp and pat dry. Sprinkle with salt and pepper – toss to coat
Add 1 TBSP oil and 1 TBSP butter to a large skillet/wok; heat over medium high heat about 1 minute. Add shrimp to pan and cook 1-2 minutes per side or until they are ALMOST done. Remove shrimp and drain the pan. Place on a heated platter and cover with foil.
Return skillet/wok to burner and add 1 TBSP of butter – when butter begins to sizzle, add garlic and cook for about 1 minutes. Do not let the garlic brown.
Add wine, lemon juice and thyme (or julienned basil) to pan and cook another 2-4 minutes over medium heat to reduce by half. When reduced – return the shrimp to the pan and stir/cook 30 seconds – just to coat the shrimp and warm them.
Plate pasta and top with shrimp, spreading pan juices equally - serve immediately.
Times are approximate – it’s better to have the PASTA waiting than the shrimp… ;)