1 – 2 lbs. raw shrimp* - peeled and deveined and thawed, if
frozen
(approximately 1 lb. shrimp +/- for 4 -- more people = more
ingredients)
sea salt & pepper
½ -- 1 cup olive oil
8 tablespoons butter, divided (more, as needed)
1 -- 2 tablespoons chopped garlic
1 – 2 tablespoons Italian herb seasoning (Litehouse Italian Herb
Blend)
1 – 2 teaspoons red pepper flakes
1 – 2 lemons – cut in half
1 – 2 cups white wine – or to taste
½ – 1 lb. (more or less, as needed) cooked spaghetti,
keep warm
Garnish – chopped fresh parsley, freshly grated Parmesan,
lemon wedges
1. Prep all
ingredients – this goes quickly! Cook spaghetti, drain and hold in covered
pot with small amount of cooking water. Rinse shrimp and dry with paper towels.
Sprinkle lightly with sea salt and pepper.
2. Heat large skillet on medium; add olive oil and
sauté shrimp, turning once until cooked through and color just turns to opaque
white – Do Not Overcook! Remove cooked shrimp to a plate and leave oil in pan
to make sauce.
3. With same skillet on medium-low heat, add ½ of
butter to olive oil left from shrimp; add garlic, Italian seasoning, red pepper
flakes to skillet and heat for 1-2 minutes – Do Not Let Garlic Brown!
4. Squeeze lemon juice into pan, add white wine and
whisk to blend – be sure to taste and adjust seasoning.
5. Add remaining butter; whisk to blend hot
mixture.
6. Place cooked spaghetti into skillet; toss with
tongs to coat with sauce. Leaving sauce in skillet, lift spaghetti out of pan
and place into a large flat bowl.
7. Return shrimp to pan to reheat briefly in warm
sauce; pour shrimp and remaining sauce on top of spaghetti.
8. Serve immediately - garnish with parsley or
additional Italian herb seasoning and red pepper flakes, freshly grated
Parmesan, lemon wedges.
*I used extra jumbo Royal Red shrimp – any size large, extra large, jumbo, or extra jumbo shrimp works well -- based on availability and number of guests to be served.
