Garlic Butter Shrimp Pasta

I have provided options for both a creamy sauce or a wine based sauce. The original recipe called for wine, but I do not personally care for wine so I made both versions. Although both delicious, the creamy version was the favorite of mine and other non-wine drinking company. Those that like wine, enjoyed finishing off the extra made with wine...so much for thinking I may have leftovers so I didn't have to cook tomorrow if I made two batches...just too yummy!

Ingredients:

4 tbsp. butter

1 lb. shrimp (Note: Can skip first two steps if using precooked shrimp, as I do)

Kosher salt

Freshly ground black pepper

4 cloves garlic, minced

3/4 c. dry white wine (substitute with heavy cream if want a creamy sauce)

Juice of 1/2 lemon (omit if using cream)

Pinch of crushed red pepper flakes

3/4 c. grated parmesan, plus more for garnish

1 Tablespoon freshly chopped parsley or 1 teaspoon parsley flakes

12 oz. cooked angel hair or thin spaghetti pasta

Directions:

In a large skillet over medium heat, melt 1 tablespoon butter.

Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.

In the same skillet, add remaining butter and garlic. Cook until fragrant, 1 minute.

Add wine, lemon juice (or cream), and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and parsley and let cook 2 minutes more.

Left:

Wine sauce version

Right:

Cream sauce version

Add cooked pasta and shrimp and toss until completely combined.

Left:

Wine sauce version

Right:

Cream sauce version

Garnish with parmesan cheese.

Left:

Wine sauce version

Right:

Cream sauce version