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
Nutrition Info
Calories 579
Fat 17g
Carbs 71g
Fiber 3g
Sugar 2g
Protein 30g
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
