Found on Southern Living here
1# uncooked spaghetti
1 1/2 # jumbo peeled, deveined raw shrimp, tails removed
2 tsp kosher salt, divided, plus more for salting water
1 tsp black pepper, divided, plus more for serving
4 Tbsp extra-virgin olive oil
6 Tbsp unsalted butter
1 large shallot, finely chopped (about 1/3 cup)
6 garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine (such as Pinot Grigio)
1/2 cup chopped fresh flat-leaf parsley (from 1 bunch), plus more for garnish
2 tsp grated lemon zest plus 4 Tbsp. fresh juice (from 2 lemons)
Grated Parmesan cheese, for serving
Lemon wedges, for serving
Bring a large pot of salted water to a boil over high. Add spaghetti; cook until al dente, 7 to 8 minutes. Reserve 1 cup cooking water; drain pasta, and transfer to a large bowl.
Pat shrimp dry with a paper towel; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high. Add half of the shrimp; cook, undisturbed, until browned on 1 side, 2 to 3 minutes. Stir shrimp, and transfer to a plate. Repeat with remaining oil and shrimp.
Add 4 tablespoons of the butter to drippings in skillet; add shallot, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high, stirring often, until shallots are just tender, about 3 minutes. Stir in wine, scraping up any browned bits from bottom of pan; cook, undisturbed, until reduced by half, 2 to 3 minutes. Reduce heat to medium, and add cooked shrimp (and any accumulated juices), parsley, lemon zest and juice, cooked spaghetti, reserved 1 cup cooking water, and remaining 2 tablespoons butter. Cook over medium, tossing together until sauce becomes glossy and coats noodles evenly, 2 to 3 minutes.
Remove from heat; top with grated cheese and more black pepper. Garnish with parsley, and serve with lemon wedges.
1 1/2 # jumbo peeled, deveined raw shrimp, tails removed
2 tsp kosher salt, divided, plus more for salting water
1 tsp black pepper, divided, plus more for serving
4 Tbsp extra-virgin olive oil
6 Tbsp unsalted butter
1 large shallot, finely chopped (about 1/3 cup)
6 garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine (such as Pinot Grigio)
1/2 cup chopped fresh flat-leaf parsley (from 1 bunch), plus more for garnish
2 tsp grated lemon zest plus 4 Tbsp. fresh juice (from 2 lemons)
Grated Parmesan cheese, for serving
Lemon wedges, for serving
Bring a large pot of salted water to a boil over high. Add spaghetti; cook until al dente, 7 to 8 minutes. Reserve 1 cup cooking water; drain pasta, and transfer to a large bowl.
Pat shrimp dry with a paper towel; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high. Add half of the shrimp; cook, undisturbed, until browned on 1 side, 2 to 3 minutes. Stir shrimp, and transfer to a plate. Repeat with remaining oil and shrimp.
Add 4 tablespoons of the butter to drippings in skillet; add shallot, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high, stirring often, until shallots are just tender, about 3 minutes. Stir in wine, scraping up any browned bits from bottom of pan; cook, undisturbed, until reduced by half, 2 to 3 minutes. Reduce heat to medium, and add cooked shrimp (and any accumulated juices), parsley, lemon zest and juice, cooked spaghetti, reserved 1 cup cooking water, and remaining 2 tablespoons butter. Cook over medium, tossing together until sauce becomes glossy and coats noodles evenly, 2 to 3 minutes.
Remove from heat; top with grated cheese and more black pepper. Garnish with parsley, and serve with lemon wedges.
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