My post in 140 characters or less and a recipe for Lemony Garlic Butter Shrimp Pasta
Hell is freezing over and the world will end on May 21st. My proof? I’ve joined Twitter.
Here’s a great recipe to enjoy in the meantime.
- 10 ounces Campanelle pasta
- 1 pound large shrimp, deveined with heads and tails removed and cut into bite size pieces
- 6 tablespoons butter (ah, what the heck, just use the whole stick if you want)
- 2 tablespoons light olive oil
- 1 large shallot, finely minced
- 1 large clove garlic, crushed
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 1/3 cup dry white wine
- Salt and pepper to taste
- 3/4 cup grated Parmesan cheese
Prepare pasta according to package directions; drain (reserving 1 cup of the pasta water) and set aside.
In a large frying pan set over medium high heat, melt the butter and olive oil together. Add the shallot and sauté until tender, approximately 3 minutes; add garlic and red pepper and sauté for one minute longer. Sauté the shrimp in the butter mixture until they are just opaque, approximately 3 minutes. Add the lemon juice and white wine. Simmer until it is heated through. Stir in the cooked pasta and toss with 1/3 cup of the grated Parmesan. Add salt and pepper to taste. Serve immediately with the remaining Parmesan. If pasta should start to dry out, add pasta water a little bit at a time to reach desired consistency.
Serves 4
