Ingredients
2tbspextra virgin olive oil
4tbspunsalted butterdivided
4clovesgarlicminced
1 ¼lblarge shrimpraw , peeled and deveined
½ cup Holland House® White Cooking Wine
⅛ tspred pepper flakes
2tbsplemon juicefresh
kosher saltto taste
black pepperfreshly ground, to taste
1 ¼ cupparsleyfresh ,plus 1 tablespoon, chopped, divided
1lbfettuccine noodlesdried, cooked according to package instructions
Preparation
In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30 to 60 seconds, until fragrant.
Add the shrimp to the pan in a single layer. Cook for 1 to 2 minutes on one side, until just beginning to turn pink, then flip.
Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2 to 3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
Enjoy!
