Not generally a shrimp eater, this wasn't too bad with the tiny shrimp. The only thing missing was some fresh herbs; parsley would have been a nice addition.
Find these ingredients at your local Meijer just in time for Valentine's Day.
- 4 T butter, divided
- 4 T olive oil, divided
- 3 cloves garlic, minced
- hot pepper flakes, to taste
- 1 lb mini shrimp, rinsed with cold water and drained well
- sea salt and freshly ground black pepper to taste
- 1/2 cup dry white wine (I used Chardonnay)
- juice from 1 fresh lemon
- hot cooked angel hair pasta
- freshly grated Parmesan blend cheese to serve
- In a large frying pan over medium low heat, melt 2 T butter in 2 T oil. Infuse the garlic and hot pepper flakes about 1 minute.
- Meanwhile, season the shrimp generously with salt and pepper. Add to the pan and cook 2 to 3 minutes. With a slotted spoon, remove the shrimp and garlic from the pan; set aside to keep warm.
- Increase heat to high and add wine and lemon juice; bring to a boil. Reduce mixture for a few minutes.
- Add remaining butter and oil. When the butter has melted, return the shrimp mixture to the pan and bring to a simmer.
- I served the shrimp and sauce over the pasta, sprinkled with the cheese and with a thick slice of cheesy garlic Texas toast.