I had to go to the big box store today and on my way noticed a guy selling fresh shrimp on the side of the road. On my way home I stopped in, he had fresh shrimp from McClellanville, SC and I was like for $12 a pound give me one.
This is what fresh shrimp looks like from South Carolina. I think it’s beautiful.
- 1 lb. shrimp
- 3 tblsp. butter
- 3 tblsp. extra virgin olive oil
- 4 clove garlic (crushed and chopped)
- 1 tsp. red pepper flakes
- 3/4 tsp salt
- more black pepper to taste
- 1/2 cup white wine
- 8 oz of cooked pasta
- 1/2 fresh lemon juice
- 1/3 cup fresh chopped parsley
First peel and devein shrimp, save the shells and start the pasta water.
Next in a large pan melt butter with EVOO and add pepper flakes with chopped garlic. Cook one minute add 1/2 cup white wine and shrimp shells and cook to reduce for 2/3 minutes.
Remove shells and add shrimp.
Don’t over cook the shrimp only about 1 minute per side. Try to time your pasta to be done then add it directly out of the pasta water to the shrimp. Taste for balance you may need more salt.
Add chopped parsley and lemon juice then serve. It’s good with some toasted bread.
Since nobody reads to the bottom, here is Bubbles our cat. Follow your dreams.