1 pound – of spaghetti, fettuccini, or linguini
4-6 tsp olive oil
4 tsp butter
2 cloves garlic crushed or finely diced
2 shallots finely diced
Red pepper flakes
1 pound Wild Baja shrimp
1/2 cup dry white wine
Salt and black pepper
juice from one lemon
1/3 cup finely chopped parsley leaves
Step 1: Put a large pot of water on the stove and bring to a boil. Salt the water generously. When the water is boiling, add the pasta. Different types of pasta cook for different lengths of time, so follow the instructions on the box of pasta. If possible, remove the pasta from the water just before it’s done, for a slightly al dente texture.
Step 2: Drain the pasta, and set aside in the empty pot it was just cooking in. Put the lid on to keep the pasta warm.
Step 3: While the pasta is boiling, combine two tablespoons olive oil and two tablespoons butter in a single pan over medium-high heat. Allow the butter to melt.
Step 4: Saute shallots, garlic, and red pepper in the butter and olive oil. Saute until the shallots are translucent and soft, about 4 minutes.
Step 5: Sprinkle salt and pepper on the shrimp, then add the shrimp to the pan. Turn the shrimp periodically until it turns pink, about 3 minutes. Set the shrimp aside in a warm place once it’s cooked.
Step 6: Add wine and lemon juice to the pan. Add remaining butter and olive oil to the mixture.
Step 7: Once the remaining butter has melted, add parsley, pasta, and shrimp back to the pan. Stir the pasta to coat in sauce, and season with salt and pepper.