Ingredients
1lbthin spaghetti
Salt and pepper,to taste
1lbraw shrimp,(21-25 count), peeled and deveined with tail on
3clovesgarlic,minced
½tspcrushed red pepper flakes
1lemon,zested and juiced
4tbspbutter,divided
2tbspolive oil
1/4¼cupwhite wine
20buttery crackers,crushed into pieces and crumbs
6ozparmesan cheese,shredded
12ozfrozen peas
Preparation
Set pot of salted water to boil for the pasta.
Melt 2 tablespoons of butter in a frying pan and add crushed buttery crackers.
Cook until crackers are crisped and browned.
Remove from pan and reserve in small bowl.
Add pasta to boiling salted water and cook one minute shy of directions on the box.
Wipe frying pan clean with paper towel.
Add salt and pepper to taste on the shrimp.
Add 2 tablespoons olive oil, garlic and crushed red pepper in the pan on medium high.
Cook shrimp for 2 minutes on each side, until just cooked through.
Remove shrimp from the pan.
Drain the pasta.
Add white wine and lemon (juice and zest) to the pan and whisk with the olive oil for a few seconds until it just comes to a boil.
Turn off the heat and add in the butter.
Whisk until the butter is combined.
Add the pasta to the pan with the shrimp and mix.
Add in the frozen peas, Parmesan cheese and buttery crackers, toss again.
Top with fresh parsley if desired.
