° 8 ounces prepared pasta (we used linguine)
° 12 ounces large shrimp (peeled and deveined)
° 2 tablespoons olive oil (extra virgin)
° 2 tablespoons garlic (chopped)
° 4 tablespoons butter (divided into 2, 2 tablespoons portions)
° ½ cup dry white wine
°½ large lemon
°1 cup flat-leaf Italian parsley
°Each, salt and pepper (to taste)
°2 tablespoons Parmesan cheese (optional, grated)
Cook pasta, drain and set aside.
8 ounces cooked pasta
Heat a large skillet or frying pan with vegetable oil over medium heat, add the prawns and cook for a minute before adding the minced garlic. Keep the shrimp and garlic moving (to cook evenly and prevent garlic from burning).
12 ounces large shrimp, 2 tablespoons olive oil, 2 tablespoons garlic
Add 2 tablespoons of butter when the shrimp begin to turn pink, about 2-3 minutes of cooking. Cook shrimp 3-4 minutes or until pink and cooked through. Transfer cooked shrimp to a plate and set aside.
4 tablespoons butter
Add white wine to skillet, additional 2 tablespoons butter, ground red pepper flakes, salt and pepper, and lemon peel. Mix the sauce and let it come to a boil.
4 tablespoons butter, 1 teaspoon ground red pepper, half a large lemon, each, salt and pepper, 1/4 cup dry white wine
Return the shrimp to the skillet once the white wine and butter sauce have boiled. Add ing chop parsley also lemon juice, stir & turn off the heat. Make a hole in the center of the skillet or skillet, and place the cooked pasta in the center of the skillet.
½ large lemon, 1 cup flat-leaf Italian parsley, 8 ounces cooked pasta
Stir until all the sauce, shrimp, and pasta are combined. Feet it right away. Garnish with chopped parsley, lemon peel, and freshly grated Parmesan cheese, if desired (optional).+