3 T butter, unsalted
3 T EVOO
4 garlic cloves, minced
3/4 cup chardonnay
Red pepper flakes
1/2 – 1 lb. fresh shrimp, shelled
1/4 cup chopped parsley
Fresh lemon juice
9 oz. package fresh angel hair pasta
Cook the pasta to your liking, set aside.
In a non-stick skillet (at least 10″), heat the butter and EVOO. Add the garlic and stir until fragrant, at least 1 minute.
Add the wine followed by 2-3 dashes of red pepper flakes and S&P. Go easy on the salt!
Let the wine reduce by half. This should only take a couple of minutes. Add the lemon juice.
Add the shrimp and sautée until just pink on each side. Dump the pasta into the pan and stir until well coated with sauce.
Add the parsley and stir one final time.
TIPS: If you want a little more sauce, add about 1/2 cup of the pasta water to your sautée pan.
Add roasted grape tomatoes or snap peas at the end!