Under 30 minutes
Under 30 minutes
Ingredients
for 5 servings
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 ¼ lb large raw shrimp (530 g), peeled and deveined
- ½ cup Holland House® White Cooking Wine (120 mL)
- ⅛ teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- kosher salt, to taste
- freshly ground black pepper, to taste
- ¼ cup fresh parsley (10 g), plus 1 tablespoon, chopped, divided
- 1 lb dried fettuccine noodles (455 g), cooked according to package instructions
Nutrition Info
- Calories 581
- Fat 17g
- Carbs 71g
- Fiber 2g
- Sugar 2g
- Protein 30g
Estimated values based on one serving size.
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Preparation
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30–60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2–3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
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