Shrimp Pasta (estimate)

Ingredients

• 2 lbs shrimp

• 2 lbs pasta

• 2 cups white wine (Firefrost)

• Butter- have a stick available

• Olive Oil

• 8+ cloves Garlic- diced 

• 8 Tbsp Lemon Juice

• Flour

• salt and pepper

Directions

• Defrost shrimp and dry it out. You can put it in a strainer, within a bowl in the fridge or lay defrosted shrimp on paper towels.

• Put dried shrimp with enough flour to coat shrimp, along with salt and pepper, into a ziploc bag or large bowl. Coat shrimp thoroughly.

• Add butter and oil (50/50 ratio) to large skillet- enough to coat the bottom of the pan

• Once heated (medium to high heat), add shrimp to the skillet, one by one. If flour is caked on, leave it, don't shake it off. Don't crowd the pan.

• Continue with more shrimp as needed. Add more butter and oil to keep the bottom of the pan coated. You can keep the shrimp warm in the oven.

• Once all the shrimp is cooked (and removed), reduce heat and add diced garlic and oil and/or butter (if needed). Sauté for about 1 minute. 

• Add wine and lemon juice- simmer and reduce for around 10 minutes. 

• Cook pasta while sauce is reducing.

• Mix pasta with the sauce. Top with cooked shrimp.