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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.

Yield: serves 4

Ingredients

  • 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
  • 14 tsp. crushed red chile flakes
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 12 cup white wine
  • 14 cup fresh lemon juice
  • 1 tsp. lemon zest
  • 1 lb. thin spaghetti, cooked
  • 14 cup roughly chopped parsley

Instructions

  1. 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.

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