About this dish
- Serves: 2-3
- Time: 60 minutes
- Method: stovetop
- 1 lb large uncooked shrimp (shell-on or at least tail-is better) thaw (if needed) and pat VERY DRY
- 1 t salt
- 1/2 t pepper
- 2 T olive oil
- 4 T butter
- 1 lb angel-hair spaghetti (or any thin spaghetti)
- 1 t grated lemon peel
- 1 T lemon juice
- 1/4 C dry white wine
- 2 T chopped parsley (or 3 T dried)
- 1 t ground garlic (fresh is best – chop finely)
- 1 large shallot, finely chopped (can substitute with a mild onion)
- (optional) 1 large tomato, diced
Toss shrimp with 1 T of the olive oil and the salt and pepper.
Cook pasta in salted water until not quite done; drain and reserve 1/2 C of the pasta water.
Heat a heavy large saucepan until very hot – around 300 degrees.
Dump shrimp into the saucepan all at once, and arrange so they touch the bottom of the pan. DO NOT move them for at least 30 seconds or until the bottom starts to turn a ilttle brown.
Once brown (the tops should still be raw), dump in the shallots, remainder of the olive oil, and 1 T of the butter. Saute (stirring) for 1 minute or until the shallots start to turn translucent.
Add the lemon peel and garlic. Saute another 30 seconds.
Add the tomato (if desired) and parsely. Saute another 30 seconds.
Add the wine and lemon juice. Cook another 1 minute.
Turn off the heat.
Add the spaghetti to the pan with the remainder of the butter. Toss and stir to coat the pasta. Add pasta water to loosen if the pasta gets sticky.
Serve with additional parsley as a garnish.