Fettuccine With Shrimp And Garlic

1 lb. Medium shrimp, shelled and deveined
Ground pepper
Salt
1/4 cup Olive oil
4 tsp. Garlic, finely minced
1 tsp. Dried red pepper flakes
1/4 cup Dry white wine
2 tbsp. Fresh lemon juice
6 tbsp. Butter, unsalted and softened

Season the shrimp lightly with the salt and pepper, after rinsing them and drying with a towel. Heat half of the olive oil in a large sauté pan over high heat. Add the shrimp and sear for a minute on each side. Remove with a slotted spoon and hold. Add the remaining oil to the pan and heat over medium heat. Add garlic and red pepper. Cook, stirring constantly for 1 minute. Pour in the wine and boil over high heat, stirring and scraping the bottom of the pan, until it's reduced by half. Meanwhile, return the shrimp to the pan and add the lemon juice and butter. Swirl the pan over very low heat until the butter melts and the sauce thickens. Season to taste with salt and pepper. Serve over hot rice or fettuccine.

This serves 2, but you can easily double the recipe; it's delicious!

Sara Edwards         
Mother of Pediatric Cancer Patient, Molly         


Back