10 to 12 oz. Spaghetti
4 tbsp butter
4 tbsp olive oil, plus a tsp. extra for drizzling1 clove garlic chopped
1 shallot diced
12 oz. Medium shrimp peeled and de veined
Salt and pepper, added when required and to taste.
1/2 cup of white wine. ( I prefer a chardonnay )
1/4 cup of chopped fresh parsley
Juice of one lemon.
Bring a large pot of salted water to the boil, add spaghetti and cook for 6 to 8 minutes in boiling water. Do not overcook.
Drain and set aside
Melt 1/2 of the butter and oil in a large skillet on a medium heat.
Add shallot, garlic, salt, pepper and cook until translucent, 2 to 3 minutes, then remove and set aside.
Add the shrimp to the skillet once the shallots are translucent and cooked for 2 or 3 minutes until they turn pink. Remove from the skillet and set aside.
Pour wine and lemon juice into the skillet and bring to the boil to loosen up the drippings.
Add remaining butter and oil and simmer
Toss spaghetti, shrimp and parsley into butter mix with salt and pepper to taste, until evenly coated.
Drizzle with the tsp of oil and serve
Makes 3 to 4 servings.
Prepared, tried and tested by: Wally Paul
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