1 pound frozen peeled and deveined medium shrimp, thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper
2 tablespoons butter
How to Make It
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
Like Spicy, so kicked it up adding a little more Crushed Pepper and about a half teaspoon Chipolte Chile powder. Also doubled garlic. After on plate topped with half spoonful Capers and juice of one quarter Lemon. Brought the dish to life. Not suggested unless; A) you like spicy, and B) you like complex bold flavors.
Left out the red pepper since my family does not do spicy well. I also added chopped asparagus to the pasta for the last minute of boiling and it came out perfect. Loved by all in my family including my kids.
This was excellent. Like the other reviewers I used a little more red pepper flakes and an extra clove of garlic. I also added some thin asparagus cut into small pieces to the boilig pasta for the last minute served with a litle shreeded parm cheese. The prefect meal to welcome spring! Great for a quick weeknight meal and would absolutely serve to company.