Ingredients
1 pound flat/wide pasta
2 tablespoons butter
2 tablespoons extra virigin olive oil
1 large shallot, finely diced
4 cloves garlic, sliced
Pinch of red pepper flakes
1 pound shrimp, peeled
Salt and pepper
1/2 cup dry white wine
Juice of a lemon
Handful of parsley, chopped
Preparation
1 Bring a large pot of water to a boil. And a couple tablespoons of salt, then add the pasta. Cook according to the instructions on the pasta box. Drain when done.
2 Meanwhile, drop one tablespoon of the oil and one tablespoon of the butter into a large skillet. Melt the butter of medium-high heat. Add the shallots, garlic, and red pepper flakes. Cook until the shallots are translucent, about 2-3 minutes.
3 Add the shrimp and cook for about 3 minutes, turning halfway through. Remove the shrimp when pink, and set aside. Add the wine and lemon juice to the skillet, and bring to a boil. Add the rest of the butter and oil. Stir the sauce
4 Return the shrimp to the skillet, season with salt and pepper, then add the drained pasta. Toss to combine everything. Add a little pasta water if the mixture is too dry. Serve with a sprinkle of parsley.
