How to make it

  • Chop garlic and shallot finely (if you have a mezzaluna, now is the time to bring it out)
  • Start pasta boiling--better use a timer, because you are going to be busy
  • Saute garlic and shallot in 2 T butter until they do not smell raw; set aside
  • Peel shrimp (it's not that hard, just twist the tail and pull gently, then rub off the rest of the shell)
  • Add shrimp to garlic-shallot mixture and saute until pink and cooked through, stirring the while
  • When the shrimp are almost cooked, add the wine and let it boil up and cook until the alcohol smell is gone.
  • You will have drained the pasta, or will be about to drain it; don't drain it too much, as a slop of the cooking liquid makes a big difference in the sauce. Place the pasta in a warmed serving dish and toss with the remaining 1 T butter
  • Add shrimp mixture to the pasta and serve
  • We had asparagus alongside this, and they were very good rolled in the pasta sauce.

Reviews & Comments 3

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    " It was excellent "
    NinaDee ate it and said...
    Just done a 'Nigella' and eaten a big plateful all to myself in the peace and quiet. Mmmmmmmmmmmmm xxxxthanks for a fabulous recipe.
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    " It was excellent "
    peetabear ate it and said...
    yum... love clam spaghetti and this will be a nice change...^5
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    " It was excellent "
    juels ate it and said...
    This sounds so easy, elegant and delicious! I love cooking with white wine, it adds a pleasant flavor to meats and shellfish! Thanks for sharing this!
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    " It was excellent "
    dollhead ate it and said...
    This sounds divine-and contains some of my favorite things......shrimp, garlic, shallots.......Mmmmmmmmmmmmmm!
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