0.5poundlinguinecooked - 0.5-cup cooking water reserved
4tablespoonsunsalted butter
2tablespoonsolive oil
1largeshallotfinely diced
4large clovesgarlicminced
.25teaspooncrushed red chili flakesadd more if you like more heat
0.5cupwhite winepino grigio or chardonnay
1poundlarge shrimp21 - 30 count, peeled and deveined
0.5tablespoonlemon zestfrom one lemon
2tablespoonslemon juice
sea salt and black pepper(to taste)
.25cupfinely grated Parmesan cheeseplus more for serving
2tablespoonschopped, fresh Italian parsley
Instructions
Bring salted water to a boil in a large pot and cook pasta al dente, as instructed on the box.
While pasta is cooking, melt the butter over medium heat in a large skillet. Sauté the shallot and garlic until soft and aromatic.
Add the red chili flakes and wine, cook for 5 additional minutes to reduce, stirring occasionally.
Add the shrimp and cook just until the shrimp turn pink in color, about 4 to 5 minutes. Do not overcook the shrimp or they will dry out and become chewy.
Reserve one-cup of cooking water before draining the pasta. Add the drained pasta to the skillet and toss with the sauce. Season with black pepper or sea salt as desired.
Stir in the parmesan cheese and and chopped Italian parsley. Add cooking liquid if needed, a few tablespoons at a time. I used one-third cup, you may need less or more.
Substitute zucchini noodles for low-carb or your favorite gluten-free noodles.
Feel free to substitute a different type of pasta. Rotini or Fettuccini would be nice.
If serving to small children, you may want to serve the crushed red chili flakes on the side. If you like spicy go ahead and up the amount!
You do not need fresh from the ocean shrimp, frozen shrimp works perfectly.
Purchase shelled and deveined shrimp to save yourself some time.
Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing, the texture of the shrimp gets mushy.
Reheat leftovers in a microwaveable bowl just enough to warm up the shrimp, you don’t want to cook them. Start with 35 to 45 seconds, check and add more time if needed.