This is a great recipe with or without pasta. In fact, I am happy to eat the shrimp with a side of potatoes. Guys, I have a problem. A potato problem. Anywho, we made it with pasta because again, how can you go wrong. Barilla actually makes a great Gluten Free Spaghetti so we used that. It's not gummy and tastes great. Almost as good as the shrimp. So again this is a super simple recipe, my favorite. Let me know what you think.
Gluten Free Spaghetti or Angel Hair Pasta (up to you but again, Barilla makes a really nice GF spaghetti)
1 lb of shrimp, peeled and de-veined. Annoying to do yourself and you can most likely can buy de-veined these days.
4 tablespoons of butter
1 medium shallot, diced
1 - 2 tablespoons of minced garlic
1/4 tsp of chili flakes (*optional to add more, I like a little spice so I throw a lot on my pasta)
3/4 cup of white wine
3 tsp fresh lemon juice
1/2 cup of parsley
2 tbsp + 1 tsp of salt (more to taste if needed)
1/4 tsp of black pepper
In a large pot of water and 2 tablespoons of salt, bring to a boil. Once boiling, throw your pasta. Cook to your desired doneness. With GF pasta, I like to cook well. Otherwise it becomes a bit stiff.
Drain the pasta and cool off. Add a bit of olive oil over the pasta to keep from sticking.
In a separate boil, marinate shrimp with black pepper and remaining 1 tsp of salt.
Place a pan on your stove and over medium heat add 2 tablespoons of butter and oil.
Next add the shallot and garlic. Cook until the shallots are translucent.
Add your shrimp and cook until they turn pink/orange and curl. About a minute on each side.
Deglaze your pain with the white wine and lemon juice.
Once the shrimp are done, turn off heat. Add the last 2 tablespoons of butter and parsley.
Add the pasta into the shrimp and stir.
Voila...dinner for days!!