2 lbs. jumbo or colossal shrimp (15-20 per lb), peeled and deveined
Extra virgin olive oil
Salt and pepper
Crushed red pepper flakes
2 large shallots (or 1 medium onion), finely diced
5-6 garlic cloves, crushed (or grated on a microplane)
1/2 cup Sauvignon Blanc
4 tablespoons unsalted butter
1/2 lemon, juice & zest
1/2 cup fresh parsley, chopped
1/2 cup freshley grated parmigiano reggiano, plus more for serving
Cherry or grape tomatoes, halved, for garnish
Cook pasta according to directions, stopping 1-2 minutes short of full cooking time - noodles will finish cooking in the sauce. Drain and drizzle with olive oil so they don't stick together. Set aside.
Arrange shrimp in a single layer on a sheet tray lined with paper towels and pat thoroughly dry (this is important for getting good caramelization). Season liberally with salt and pepper on both sides and sprinkle with chili flakes. Preheat a large skillet on medium-high. Add enough olive oil to coat a thin layer on the bottom of the pan. When the oil begins to ripple, add shrimp in a single layer, and sear, in batches, 2 minutes per side. Shrimp should be pink and just cooked through, crispy and light brown around the edges. Transfer to a plate and set aside. Reduce heat to medium.
If all of the oil has evaporated, add a few more tablespoons to the pre-heating skillet. Saute the shallots for a few minutes until they begin to soften. Add the garlic and continue to saute until the onions are lightly caramelized and the garlic is golden and fragrant. Add the wine and deglaze the pan, scraping up the seared bits with a wooden spoon. Cook until the wine has reduced and thickened a bit, 2-4 minutes. Add the lemon juice. Mount the sauce with butter, whisking to incorporate, and taste. Adjust seasonings as needed. Reduce heat to medium-low.
Add pasta and shrimp back to pan to reheat. Toss thoroughly with parsley, cheese and lemon zest. Serve family style in a large ceramic bowl. Garnish with tomatoes and a drizzle of really good organic extra virgin olive oil.
Garlic bread and caesar salad are the perfect accompaniments to this dish.
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