| Qty. |
Item |
| 1/2 package |
Pasta |
| 1 lb |
Shrimp |
| 4 Tbsp |
Butter |
| 4-5 cloves |
Garlic |
| 1/3 cup |
Dry Vermouth |
| 1/2 |
Lemon |
|
Olive oil |
|
Red chili flakes |
|
Parmesan |
|
Parsley |
- If using bottled lemon juice, you only need a little.
- Different types of lemon will require different amounts of juice.
- This receipe is great with pink lemons.
- Dry vermouth can be subbed with blanc vermouth in a pinch.
- Mince garlic.
- Cook pasta, reserve 1/2 cup water.
- If shrimp is fresh, wash in a colander. Dry thoroughly on paper towels.
- In a skillet, cook the shrimp and with garlic with olive oil
for about 5min. Shrimp should start to become pink, but should not be
completely cooked.
- If shrimp was frozen, remove some (not all) stock from the skillet as there
will be too much water.
- Juice lemon.
- Add lemon juice and dry vermouth to skillet with stock. Reduce for 2-3min.
- Add butter, continue to reduce another 2-3min.
- Add shrimp back to skillet.
- Add additional lemon juice, dry vermouth, and butter to taste.
- Add red chili flakes and parsely.
- Cook 1-2min.
- Add pasta to skillet.
- Cook 1-2min.
- Plate, sprinkle with parmesan.