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  1. Ingredients:
    1 lb shell on, deveined frozen shrimp
    1 cup of white wine
    7-8 garlic cloves chopped
    2 lemons, divided
    Salt & pepper to taste
    2 tsp crushed red pepper
    6-7 tbsp olive oil, divided
    1 lb of fettuccini
    For garnish: chopped fresh parsley
    Directions:
    In a bowl separate room temp deveined shrimp from the shells, & set shells aside.
    Pat dry & season the shrimp with salt & pepper, set the shrimp aside.
    For the broth: in a pan with high sides add 3 slices of a lemon, the shells of the shrimp, 2 tbsp of olive oil, salt & pepper, and sauté for a few minutes. Once the shells turn pink add 1 more tbsp of oil and the white wine. Let that simmer together for 20 minutes.
    Once the broth is done strain it and press the shells into the strainer to get all the excess broth out. Then get rid of the shells and set the broth aside.
    In the same pan cover the bottom with about 4 tbsp of olive oil. Add in crushed red pepper flakes and the shrimp. Sauté for a minute then add in the chopped garlic and sauce together until the shrimp is pink.
    Bring a pot of water to boil, salt the water, and add in the fettuccini. Cook the pasta until al dente.
    Once the shrimp are pink add the broth into the pan. Bring the pan to a boil, then lower it to a simmer, and let it cook together for 5-10 minutes. Then add the cooked pasta and the zest of 1 lemon into the pan, and toss it together.
    Garnish with fresh parsley and serve. Enjoy!!!

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