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1
Preheat your oven to broil.
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2
Begin by getting an oven proof casserole dish out and add two tablespoons of the butter and the olive oil.
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3
Add in the red pepper flakes and put the dish into the oven under the broiler, just long enough for the butter to melt.
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4
It will melt quickly so keep an eye on it.
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5
Once melted, remove the dish from the oven, then toss in your shrimp and about half of the garlic.
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6
Give it a good stir, then place it back underneath the broiler.
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7
Once the shrimp are opaque, approximately 3 minutes cooked per side, remove the dish from under the broiler.
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8
Set the dish aside.
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9
Next, add a skillet to the stove, and bring that to a high heat.
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10
Add the remaining butter, the remaining garlic, lemon juice and the wine.
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11
Season with salt.
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Cook to reduce the wine to about half, then add in the cooked pasta, and give that a good mix.
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13
Add the pasta to a large serving boil, and carefully pour the shrimp and butter sauce over the pasta.
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14
Give this a good stir, sprinkle with the chopped parsley, and serve.
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15
What you end up with is this fantastic sauce, a sauce unlike no other.
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16
Its light (believe it or not), with that great lemon and wine sauce, and heck with butter and garlic, you can convert most any kid.
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17
I succeeded in converting one of my kids and she was asking for more shrimp.
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And well, my oldest he did not go for the shrimp but I knew he was tempted.
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At least he enjoyed the pasta.
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20
Baby steps.
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21
Still going through baby steps.
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22
If you do not want to go the broiler route, go ahead and make everything in a large skillet as it will be one less dish to wash, and still result in amazing flavors.
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Hope you enjoy!
