Sometimes...
Ya just gotta go with a classic.
I had some shrimp from the test kitchen, along with parsley. So, while I did other things, I marinated the shrimp in EVOO, minced garlic, salt, and red pepper flakes.
This is one of those fast recipes.
So I put the pasta on.
(You may Of Course use dried pasta. On this particular evening, I wanted the freshest pasta to complement the other ingredients! Here's the link...
I poured a little more EVOO into a sauté pan, then added the shrimp and tons of sliced garlic.
Now, you know me... one of my biggest pet peeves is over-cooked shrimp. Really, just get them a little pink, they’ll finish, trust me.
So the second I saw some pink, I added a splash of white wine and some minced parsley. This all on LOW HEAT. As soon as the shrimp were all pink, I turned off he heat, added some butter, more parsley, and lemon zest. Then I added the cooked pasta (yes, unlike most of my recipes, I cooked the pasta until done before adding it to the sauce).
Hot plates... a sprinkle of toasted bread crumbs... a few grates of lemon zest... a glass of white... and two very happy pigs!!!!!