Ingredients 2 tbsp. butter, divided 1 tbsp. extra-virgin olive oil 1 lb. medium shrimp, peeled and deveined 1 lemon, thinly sliced, plus juice of 1 lemon 3 cloves garlic, minced 1 tsp. crushed red pepper flakes Kosher salt 2 tbsp. dry white wine (or water) Freshly chopped parsley, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Pat dry with kitchen paper and set aside as well Preheat skillet tomedium-high heat. They will rapidly change color and turn bright pink Then add the white wine or water to get all the baking bits from the bottom of the pan Now add a couple of slices of lemon and let it warm through Ready to serve
Saute the onion, zucchini and garlic until the onion and zucchini start to soften. I asked her what she wanted for dinner, and she sent me a text message that said, “Can we have pasta with spinach, garlic, butter, mushroom and shrimp
Read on for the recipe. That’s why today after a crappy Monday I made a quick pit-stop at the grocery store on the way home so that I could make this pasta which is a slightly altered version of Pinch of Yum’s GarlicButter Spaghetti