Photographed in Eileen’s kitchen. February 1, 2020. Blogfinger photo.
By Eileen Goldfinger, Food Editor @Blogfinger.net
1 pound large shrimp, peeled & deveined
3 tbs extra virgin olive oil
¼ tsp red pepper flakes
6 garlic cloves, 4 grated and 2 thinly sliced
½ tsp salt
½ cup white wine
1 tbs fresh lemon juice
zest of 1 lemon
½ stick unsalted butter
3 tbs fresh parsley, chopped
¼ tsp freshly ground black pepper
1 pound tagliatelle
In a medium bowl, whisk grated garlic, salt, black pepper and 1 tbs of oil together. Add shrimp and mix. Place uncovered in refrigerator for 30-60 minutes.
Add shrimp mixture to skillet and sauté until shrimp turns pink, but is NOT fully cooked, approximately 1 minute. Make sure not to brown the garlic. Transfer mixture to a plate using a slotted spoon and leaving as much oil in the pan as possible.
Prepare 1 pound of tagliatelle now, following package instructions. This will take about 5 minutes after the water for the pasta has come to a boil.
On low-medium heat add the remaining 2 tbs of oil to the skillet along with the sliced garlic and red pepper flakes. Cook for 1 minute. Add wine, lemon juice, lemon zest and stir for 3 minutes until the liquid thickens . Add the butter, stir and cook until the butter melts, approximately 5 minutes. Add shrimp to the sauce and toss to coat and sauté until shrimp are completely cooked, approximately 2-3 minutes. Serve over tagliatelle and sprinkle with chopped parsley.
Serves 4 people
DIANA KRALL Music from the film “De-Lovely.”