1 ¼ lb large raw shrimp (530 g), peeled and deveined
½ cup Holland House® White Cooking Wine (120 mL)
⅛ teaspoon red pepper flakes
2 tablespoons fresh lemon juice
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup fresh parsley (10 g), plus 1 tablespoon, chopped, divided
1 lb dried fettuccine noodles (455 g), cooked according to package instructions
How to Make It
In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30–60 seconds, until fragrant.
Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2–3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.