Makes 2 servings.
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 cloves minced garlic
- 2 Tbsp all-purpose flour
- 1/3 cup white wine
- 1 cup water
- 12 uncooked jumbo shrimp (tail off)
- salt and pepper
- 1/4 cup lemon juice
- 1/2 fresh or defrosted sweet peas
- 2 tsp parsley
- 2 Tbsp Parmesan
- 1/3 lb uncooked angel hair pasta.
In a large pot, start filling with water half way and bring to a boil.
In a large non-stick skillet heat the oil and butter and add minced garlic. Cook until garlic is fragrant and light brown. Add the flour and cook it for about 2-3 minutes. Pour white wine, mix it all together and let it cook until it evaporates for about 3 minutes.
While wine is evaporating, add 1 Tbsp of salt to the boiling water and add pasta to cook as indicated on the package. I usually cook it a minute less because I like when it’s still a bit hard.
Return to skillet. Add shrimp, salt, and pepper and let it saute. Keep coating them with the sauce until they turn pink in about 2-4 minutes. Be careful not to overcook the shrimp otherwise it will become a tough. Stir in the peas and lemon juice and take it off the heat.
Drain the pasta and add it to the shrimp sauce,mix it and sprinkle parsley and Parmesan. Pasta has the best taste while it is still warm. Enjoy!
– Bon appetite!