- 1 pound large (16-20 count) shrimp, shelled* and de-veined
- Cooked, thin pasta of your choice, preferably angel hair or linguine
- 2 tablespoons spicy-flavored olive oil
- 2-3 tablespoons butter
- 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
- ½ – 1 teaspoon red pepper flakes (if spicy-flavored olive oil is not available)
- ½ cup white wine
- 2 tablespoons finely chopped parsley
- Freshly ground black pepper to taste
- Juice of 1 lemon
- Heat a sauté pan to medium-high heat and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
- As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
- Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
- Add cooked pasta into the pan and stir to combine. Add additional red pepper flakes or pepper olive oil if desired. Serve immediately and enjoy hot. Top with Parmesan cheese if desired.