This recipe was so amazing, quick, and delicious! I had everything timed out so that the moment the guy walked in the door (he called me about 10 minutes out) I was plating up our dinners. What a good little housewife I am… occasionally.
My shrimp (or shrimpsies as my husband calls them) were frozen, raw, peeled but with the tail on. This is how I thawed them… just dumped in some water in a colander so I could lift them out easily when I was ready for them.
(Not shown) Start some spaghetti, linguine, or fettuccine cooking in some heavily salted water.
Meanwhile, heat 2 tablespoons of butter and 3-4 tablespoons of EVOO in a saucepan over mediumish to medium-high heat.
When the butter stops foaming, add some minced garlic and saute until you can smell it. Sprinkle in some cayenne pepper. How much or how little is up to you and your tastebuds. Toss in the shrimp and cook for about 1 minute or until they’re opaque.
Remove the shrimpsies to a plate so they don’t get rubbery and nasty.
Raise the temperature to high and reduce the juices a bit. Then squirt in some lemon juice (fresh is good but from the green bottle is fine too). Turn off the heat and stir in 3-4 Tablespoons of butter until they melt and the sauce looks yummy.
Throw in the pasta and the shrimpsies and toss until everything is coated. Salt and pepper to taste.
And then eat it. Because oh, that shrimp is good. And they cayenne pepper gives it a nice little kick!
You will need:
- Pasta of your choice
- Cayenne pepper
- Minced garlic
- Salt and pepper
- Start cooking your pasta.
- Melt some butter in a pan with some olive oil over medium-high heat.
- Saute some garlic in the butter and oil. Sprinkle in cayenne pepper, however much you like.
- Throw in the shrimp and cook them about 1 minute. Remove shrimp to a plate.
- Reduce the juices about 1/3 over high heat. Squirt in lemon juice, turn off heat, and add more butter. Stir to incorporate the butter and lemon juice.
- Toss pasta and shrimp in the sauce. Salt and pepper to taste. Eat.