We like this meal since it can be on the table in about 30 minutes which is great for busy weeknights. We add a nice green salad or some steamed veggies as a side.

Ingredients:

• 3 cloves garlic, 1 grated, 2 minced
• 1 lbs. shrimp, peeled and deveined
• 3 Tbsp olive oil, divided
• 1 lbs. spaghetti or angel hair
• 3 Tbsp butter
• 1 medium shallot, finely diced
• ½ cup dry white wine
• Juice and zest of 1 lemon
• 1 tsp crushed red pepper flakes
• salt and pepper, to taste
• ¼ cup fresh chopped parsley, for garnish

Directions:

1. Whisk together grated garlic, 1 teaspoon salt, and 1 tablespoon olive oil in a medium bowl. Add shrimp, toss to coat, and let marinate while prepping other ingredients.
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Reserve ½ cup pasta water (set aside) and then drain the pasta, returning it to the pot.
3. While pasta is cooking, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook until translucent, but not brown (3-4 minutes). Add the minced garlic and red pepper flakes, cooking until garlic is fragrant (30 seconds – 1 minute).
4. Add wine and lemon juice and bring to a boil. Cook until liquid is reduced by about half (3-4 minutes) and then add the butter. Swirl the pan until the butter is melted and the sauce has thickened slightly.
5. Add the shrimp to the pan and toss to coat. Cook until the shrimp are pink and opaque throughout (2-3 minutes).
6. Pour shrimp and sauce mixture over drained pasta and stir gently to combine. Add reserved pasta water 1 tablespoon at a time as needed until desired consistency is reached. Stir in parsley and season to taste with salt and/or pepper.

Alternatives:

• Use zucchini “noodles” instead of pasta
• Add steamed or sautéed veggies with the shrimp
• Add fresh minced herbs instead of parsley