2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
1 cup white wine
1/4 cup lemon juice
3 teaspoons grated lemon zest
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Description
Cook pasta according to package directions for al dente; drain.
In a large saucepan, cook garlic and red pepper flakes in butter and oil until golden, about 1-2 minutes. Add shrimp; cook until shrimp turn pink, 2-3 minutes. Remove from pan. Add wine, lemon juice, zest, salt and pepper.
Reduce heat; simmer, uncovered, until reduced and slightly thickened, 5-7 minutes. Add pasta, shrimp, parmesan and parsley, toss to coat; heat through.
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