- 4
Ingredients
- 1 Tablespoon Butter
- 2 Tablespoons Olive Oil, Divided
- 2 whole Shallots Chopped
- 1 pound Raw Shrimp
- 1/2 pounds Angel Hair Or Cappellini Pasta
- 1/2 cups White Wine
- 2 teaspoons Meyer Lemon Zest
- 1/4 cups Meyer Lemon Juice
- 1/2 cups Freshly Grated Parmesan Cheese
- 1/2 cups Chopped Herbs (basil, Tarragon, Parsley, Thyme)
- Salt And Pepper, to taste
Preparation
Step 1
Preparation Instructions
Preheat the oven to 400ºF. Bring a large pot of water to a boil.
Heat the butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped shallots and sauté until softened, about 5 minutes.
While the shallots are cooking, toss the shrimp with the remaining tablespoon of olive oil and season generously with salt and pepper. Spread the shrimp on a baking sheet and bake until cooked through, 10-15 minutes.
Add the pasta to the water and cook according to package instructions. Before draining, reserve about a half cup of pasta water.
After the shallots have cooked, add the wine to the pan and reduce by half, which should take about 5 minutes. Stir in the lemon zest and juice. Toss the cooked pasta with tongs in the wine sauce and pour in about a 1/4 cup of the pasta water. If the pasta looks too dry, add more pasta water.
Right before serving, stir in the Parmesan cheese and chopped herbs. Season with salt and pepper. Serve topped with roasted shrimp.