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Instructions
Cook pasta, drain, and set aside.
Heat a large skillet or frying pan with the vegetable oil to medium heat, add shrimp and cook for about 1 minute before then add the minced garlic. Keep the shrimp and garlic moving (to cook evenly and prevent the garlic from burning).
Add 2 tablespoon of butter when the shrimp are starting to turn pink, about 2-3 minutes of cooking time. Cook the shrimp 3-4 minutes or until pink and cooked through. Remove the cooked shrimp to a plate, set aside.
Add the white wine to the pan, the additional 2 tablespoon of butter, crushed red pepper flakes, salt & pepper and lemon zest. Stir the sauce and bring it to a boil.
Return the shrimp to the pan once the white wine and butter sauce is boiling. Add chopped parsley and lemon juice, stir and turn off the heat. Make a well in the center of the frying pan or skillet, then place the cooked pasta in the center of the pan.
Stir to combine all of the sauce, shrimp, and pasta. Serve immediately. Garnish with more chopped parsley, lemon zest, and freshly grated Parmesan cheese if desired (optional).