½ pound croxetti pasta or linguini
4 tablespoons butter
4 shallots, sliced thinly
4 cloves garlic, minced
zest of one lemon plus several slices of lemon for garnish
2 tablespoons lemon juice
1 cup pinot grigio or other white wine
1 pound shrimp, peeled and deveined (leaves tails on)
1 teaspoon salt
½ teaspoon fresh pepper
¼ cup flatleaf parsley, chopped
olive oil for drizzling over top of pasta as garnish
DirectionsFill a large pot half full with water and bring to a boil. Add 1 tablespoon salt and slip pasta into water. Cook croxetti for 9 minutes until al dente, stirring occasionally to keep pasta from sticking together. Drain pasta and set aside.
Melt butter in a large sauce pan at medium high heat. Add shallots and garlic, and cook until golden brown. Add shrimp. Stir for one minute and add white wine, 1 teaspoon salt, lemon zest, lemon juice, and pepper. Cover and cook about 5 minutes. Add pasta and stir loosely, topping with parsley and drizzling with olive oil.