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1
Heat a large pot filled halfway full of salted water (should taste like the sea) over high heat.
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2
Once boiling add the spaghetti and cook according to package instructions for al dente.
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3
When done, drain and set aside.
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4
In a large skillet, melt 1 tablespoon of butter over medium heat.
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5
Add the shrimp to the pan in a single layer and cook until they turn opaque, about 1-2 minutes per side.
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6
Depending on the size of the pan the shrimp may need to be cooked in batches.
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7
Once cooked remove shrimp from the pan and set aside.
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8
Next, add 2 tablespoons of butter to the pan.
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9
Once melted add the garlic and cook until softened.
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10
Lower the heat, if necessary, to avoid browning the garlic.
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11
Add the wine, zest and lemon juice.
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12
Bring to a boil and allow the mixture to reduce for a minute or so.
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13
Lower the heat and slowly add in the rest of the butter (1-2 tablespoons at a time).
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14
Use a whisk to help the mixture emulsify.
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15
Add the cooked shrimp to the sauce and toss to coat.
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16
Sprinkle the parsley over the top.
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17
Add in the cooked spaghetti and, using tongs, toss everything together.
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18
Serve with lemon wedges on the side.
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19
Adapted from Williams Sonoma Taste.
