What you'll need (servings 6):
1.5 lb - large shrimp with shells
7 tbsp - Olive oil (divided)
1 1/2 tsp - Pink himalayan salt
1 1/2 tsp - black pepper
5-6 cloves garlic (minced)
1/2 tsp - red crushed pepper flakes (to taste)
1/2 cup - white cooking wine or any dry white wine
6 tbsp - butter
3 tbsp - fresh lemon juice
1 package - spaghetti or linguine pasta
3 tablespoons fresh lemon juice , or 1/2 lemon
1 tbsp - fresh parsley (optional)
Cook pasta one minute less than what's on the packaging instructions.
Thaw shrimp, then remove shells and devein the shrimp. Rinse and drain shrimp in a colander. Transfer shrimp to bowl, drizzle with 2 tablespoons of olive oil, 1/2 of the salt & pepper, half of the minced garlic and the red pepper flakes. Toss to coat, then place in fridge for about 15-20 minutes.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add your shrimp and garlic mixture to the skillet. Cook for about 1-2 minutes then turn shrimp over and cook until shrimp become opaque. Cook for an additional minute until shrimp turn golden brown (do not let garlic burn). Transfer the shrimp to a plate.
Melt 4 tablespoons of the butter in the skillet over medium heat. Add the remaining garlic. Cook for about 30 seconds or until fragrant then stir in the lemon juice and white wine. Cook for 4-6 minutes (sauce will begin to thicken). Stir occasionally.
Add the shrimp and any accumulated juices back to the pan, stir in the last 2 tablespoons of butter, the remaining black pepper and the remaining himalayan salt (to taste). Sprinkle with the parsley (if using), stir and cook for an additional minute. Ready to serve.
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