Shrimp pasta in a garlic, butter and wine sauce

In Pasta on August 5, 2011 at 11:26 pm

3tbs of butter
3 garlic cloves
1/4 cup wine
3 tbs parsley
2 tbs lemon juice
1 lb shrimp

This recipe is perfect if you have a bunch of frozen shrimp lying around like ms. Pamela Pack and need an easy alternative to spaghetti marinara 🙂 It can be done is easy proportions. Give it a feel rather than use exact measurements, depending on how much butter/garlic etc. you like.
Sautee garlic in butter, until a little browned. Throw in shrimp and cook until pink. If they’re already cooked, then just make sure they’re warmed up.

Add wine and lemon juice, bring to a boil for 30 seconds, and then let simmer. Add in parsley and cover for a few minutes until mixed in and fabulous. (I did not have parsley but it’s still yummy without it – it’s more of a presentation thing…) Add some salt and pepper for yummyness. Serve wonderful concoction over pasta!


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