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:
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!