Cook Time: 20-25 minutes | Prep: 30 minutes
- 1-1.5 Lbs. Shrimp
- 1 Lb. Fettucine (or your favorite pasta)
- 3 Tbs. Chopped Garlic (fresh)
- 1/3 Cup Lemon Juice (fresh)
- 1/3 Cup white wine (optional)
- 1 Stick Butter
- ½ Cup Chopped Parsley (fresh)
- 2 Tbs. Olive Oil
- 1 Cup Grated Parmesan (fresh)
- Salt and Pepper to taste
Peel and de-vein shrimp if desired and place in refrigerator. Chop garlic into medium to fine size, chop parsley into medium pieces, grate parmesan cheese, and juice lemons (about 6). Set aside.
In a large pot start boiling water for pasta (remember to salt the water once water starts boiling). Add pasta to allow time for cooking as shrimp will only take 2-3 minutes. In a large skillet, heat olive oil till hot. Add shrimp and cook for 1 minute. Add butter and garlic and cook for 1 minute.
Add in remaining ingredients (except cheese and parsley). Stir all ingredients and cook for another minute. Drain pasta and return to pot, then add in ¼ of parmesan cheese and ½ the parsley. Pour shrimp and liquid over the pasta and toss with tongs. Add in remaining parsley and ½ the parmesan. Serve immediately and garnish with remaining parmesan. You may want some toasty garlic bread as an accompaniment.