Ingredients
Serves 4
| Pastene Italian Capellini | ||
| 2 Tbsp | butter | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 2 Tbsp | Pastene Minced Garlic | |
| 1 cup | dry white wine | |
| ¼ tsp | crushed red pepper flakes, more to taste | |
| 1 ½ - 2 lbs | large shrimp, shelled and deveined | |
| ⅓ cup | fresh parsley, chopped | |
| 1 | lemon, juiced | |
| salt and pepper to taste |
Directions
Prep time: 10 minutes | Cook time: 10-12 minutes
- Cook pasta in a large pot of heavily salted boiling water until al dente.
- In a saucepan, melt butter with olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Add white wine, red pepper flakes and seasoned with salt and pepper; bring to a simmer.
- Let white wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes. Stir in the parsley and lemon juice.
- Drain pasta and toss with shrimp and sauce.
