Lemon-Garlic Shrimp Pasta Sauce
Makes 4 Appetizer Servings
We created this very simple, very satisfying sauce to pair with lemon & peppercorn linguini, but you could serve it over plain linguini, spaghetti, etc.
It’s very good served hot, but also delicious cold and would make a great light meal served chilled in the summer.
INGREDIENTS
- ¾ lb Large Shrimp, peeled & deveined
- 1 tbsp Minced Garlic
- 1 tbsp Minced Fresh Italian Parsley + Extra for Garnish
- 2 tbsp Olive Oil
- ¼ tsp Red Chile Flakes
- 3 tbsp White Wine
- Juice of ½ Lemon
- Fine Extra Virgin Olive Oil
- Parmesan Cheese
- Salt & Pepper
- Pasta of Choice
DIRECTIONS
1
Sauté the garlic in the olive oil until it just starts to brown.
2
Add the shrimp, parsley, pepper flakes, and salt & pepper. Sauté the shrimp until they have almost cooked through.
3
Add the white wine & lemon juice. Cook briefly to reduce.
4
Add a drizzle of EV olive oil.
5
Toss the sauce with cooked pasta. Serve hot or cold topped with more minced parsley & parmesan cheese.