Rosé Shrimp Pasta

Food

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Rosé shrimp pasta 

• 1 pound spaghetti
• 1 pound raw shrimp, peeled and deveined (I love the Argentine shrimp from Trader Joe’s)
• Kosher salt and freshly ground black pepper
• 2 tablespoon olive oil plus some for drizzling
• 3 tablespoons butter divided
• 4 cloves garlic, finely chopped
• 1 large shallot finely chopped
• ½ teaspoon red pepper flakes
• 1 cup grated parmesan cheese
• 1 cup Rosé wine (you can use white if you don’t have rosé)
• 1 cup fresh basil, torn
• 1 lemon, zested and juiced

A few notes on making this:

• Never buy pre-cooked shrimp—always buy raw. I generally just buy frozen shrimp that has already been peeled and deveined. Usually it’s caught and flash frozen immediately on the boat so it’s the freshest option and will taste the best. 
• If you do buy frozen shrimp, you can cook it straight from the freezer. It just needs a couple of extra minutes. 
• Shrimp is cooked when it turns opaque and curls in— don’t overcook your shrimp because it will cook a bit more when you add it back into the pasta at the end. I take mine out just before they’re done and then make the sauce while the pasta cooks.
• If you don’t have a rosé wine, you can use white wine also. Something dry and crisp.
• I know serving cheese with shrimp is generally frowned upon, but the salty bite of Parmesan makes it a nice addition to this dish. 

Instructions:

• Fill a pot large enough to hold spaghetti with water. Cover and place on high heat to boil.
• Season the shrimp with salt and pepper. Preheat a large skillet or Dutch oven over medium high heat. Add olive oil and 2 tablespoons of the butter. When butter melts into oil, add the shrimp. Cook for a few minutes on each side until just cooked through. (Don’t overcook) Remove shrimp to plate and set aside.
• Cook the pasta to package directions.
• While pasta cooks, add a drizzle of olive oil and remaining butter into the skillet in which the shrimp was cooked, and add the garlic, shallots, crushed red pepper flakes, salt and pepper. Reduce heat to medium low and sauté 1-2 minutes, stirring constantly. 
• Add wine to the pan and scrape up any pan drippings.
• Reduce the wine for 1 minute and add the cooked pasta. Add the lemon zest and juice, and the shredded parmesan cheese stir the mixture until the cheese has just melted. Cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Nestle the shrimp back into the skillet to serve. Sprinkle with basil and enjoy!