1 batch of your favorite fresh pasta (which you may have just learned to make from the fabulous Sharon Munyak at Hobby Hill)
10-12 fresh large shrimp peeled and de-veined (add more if you like a lot of shrimp)
1-2 cloves of fresh garlic pressed or finely minced (add more if you like)
1 Tb spoon of Olive Oil
4-5 Tb spoons of butter
Red pepper flakes to taste
¼-1/2 cup chicken stock
½ cup white wine
¼-1/2 cup of fresh grated Parmesan cheese
Fresh minced parsley
Juice from 1 Fresh lemon
S&P to taste
Cook your pasta according to directions. Reserve a ½ cup of cooking liquid.
Heat skillet over a med to med-hi heat. Melt olive oil and 2 Tb spoons of the butter. Add shrimp and sauté till pink. Add minced/pressed garlic, red pepper flakes and sauté with shrimp till fragrant. Add the white wine and cook till alcohol is cooked out or if you prefer you may use the juice of one whole lemon. Add the chicken stock and continue to cook. Add the remaining 2-3 Tb spoons of butter and continue to cook till thickened and glossy. Salt & pepper to taste. Add your fresh pasta and fresh grated Parmesan cheese and toss. Add some of your reserved cooking liquid if needed. Place in your serving dish, grate more parmesan on top if desired, sprinkle with fresh parsley and squeeze of lemon juice. Enjoy !
Should serve a generous helping for one or split between two with sides.