Beckett's Shrimp Pasta!

As we head into spring, warm days and cold nights make a great environment for warm, homemade, shrimp pasta. Enjoy this recipe from Beckett, It's one of our family favorites!


Beckett's Shrimp Pasta:


1 lb large shrimp, shells on
1 box thin spaghetti
3 cloves of garlic
1 shallot
1 cup dry white wine
2 tbsp olive oil
½ lemon
1/8 cup chopped Italian parsley
2 tbsp butter
Parmesan cheese


Peel shrimp but keep the shells.

Boil wine with shells until wine is reduced by half. Strain wine into a new cup & discard the shells.

Mince garlic & shallot.

Melt butter in a large sauce pan & add olive oil.

Sauté garlic & shallot in olive oil & butter until tender (about 5 min). Then add the wine and cook until reduced by about half.

Boil the pasta in a large pot of salted water.

Cook shrimp in the garlic, shallot and wine mixture until shrimp is pink & the heads touch the tails.

Squeeze the half lemon into shrimp & stir.

Add chopped parsley to the shrimp & stir.

Drain pasta but keep some pasta water.

Return noodles to their pot, add shrimp mixture & a bit of pasta water. Mix well.

Serve with cheese & enjoy!


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