This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. This recipe first appeared in our December 2011 issue along with the special feature Italian America.
- 5 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 lb. medium shrimp, peeled, deveined, tails attached
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 1⁄2 cup white wine
- 1⁄4 cup fresh lemon juice
- 1 tsp. lemon zest
- 1 lb. thin spaghetti, cooked
- 1⁄4 cup roughly chopped parsley
Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes. Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter; sprinkle with parsley.