We loved this recipe so much, that I wish I had doubled it!
1 1/2 Tbls. Extra Virgin Olive Oil (EVOO)
1 lb. Shrimp peeled and deveined
Salt to taste (I use “no salt” a product that I have really grown to love and it doesnt have any sodium in this case I used 1/4 teaspoon)
6 cloves garlic, minced
1/2 teaspoon red pepper flakes ( more if you like it spicy)
2 Tbls. Lemon Juice
1 Tbls. Caper Brine
1 1/2 Teaspoons Cold Butter
1/3 Cup Chopped Italian flat leaf parsley, divided
3 Tbls. cold butter
Water as needed.
Whole Wheat pasta of choice
Boil water and add pasta cook according to package.
Heat evoo in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring Season the shrimp with salt ; cook and stir until shrimp begin to turn pink about 1 minute. Stir in the garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice , caper brine, 1 1/2 tsp cold butter and half the parsley. Cook until butter has melted about 1 minute, then turn heat to low and stir in the 3 Tbls. of cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2-3 mins. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 tsp at a time if to thick, about 2 minutes. Season with salt to taste. Top cooked pasta with shrimp and pour pan sauce over the top. Garnish with remaining parsley!