Garlic Butter Shrimp Pasta
Restaurant quality at home
Servings: 2
Calories: 780kcal
Ingredients
- 1 tsp olive oil
- 4 tbsp butter
- 8 oz shrimp, unpeeled
- 1/4 cup white wine
- 8 oz spaghetti
- 6 cloves garlic peeled and minced
- 1/4 tsp chili flakes
- 1 small bunch parsley roughly chopped
- salt and pepper
Instructions
- Heat the oil and half the butter in a pan over medium-high heat. Add the shrimp (unpeeled) and cook for 1-2 minutes on each side until pink.
- As soon as the shrimp are cool enough to handle, peel them. Toss the shells and heads back into the pan and chop the shrimp into chunks if very large.
- Turn the heat down a little and continue cooking the shrimp shells for about 5 minutes, pressing down on the heads.
- Add the white wine to the pan and burn off the alcohol. Remove from the heat and pass through a strainer, discarding the shells and heads.
- Bring a deep saucepan of water to a boil and cook the spaghetti according to packaging instructions (mine took 7 minutes).
- In the meantime, heat the remaining butter over medium-low heat and add the garlic and the chili flakes. Cook for just 1-2 minutes, not allowing the garlic to brown.
- Drain the pasta and toss with the shrimp, chili-garlic butter, and shrimp-white-wine sauce. Season to taste and stir in the parsley before serving.
Nutrition
Calories: 780kcal | Carbohydrates: 88.6g | Protein: 38.5g | Fat: 27.8g | Cholesterol: 243.5mg | Sodium: 148.5mg | Sugar: 3.2g