So we found some x-large shrimp at Wal-Mart of all places. It was IQF (Individually Quick Frozen) so we bought a few packages and I defrosted one overnight in the fridge. The others went into the freezer.
They cost $7.99 per bag, and provided two servings.
Here’s what you need:
12 oz. X-large shrimp, shell removed, de-veined.
1/2 Package #3 Spaghetti
3 Tbsp unsalted butter
2 Tbsp Extra Virgin Olive oil
Juice of one half lemon
3 Tbsp white wine, Pinot Grigio works really well with this.
3 Tbsp Parsley Chopped
2 Tbsp Garlic Chopped (You can use the bottle stuff here!)
1 tsp Red Pepper Flakes
Salt and Black Pepper
Prepare the shrimp by seasoning on both sides with salt and Black Pepper and placing on a plate.
Boil 4 to 5 quarts of water, with enough salt added to make the water look cloudy.
When at boil, break pasta in half and add to pot. Cook for 6 to 8 minutes, testing at 6 minutes to the texture you like.
Heat olive oil and butter in a 12″ skillet over medium high heat. When foaming of butter subsides, dump in shrimp from plate, you want all the shrimp to hit at once.
Let the shrimp cook for 1 minute per side. Once shrimp are cooked, add the garlic, parsley, lemon juice, and wine. Lower heat. Add red pepper flakes. Let the pasta cook and once the pasta is drained, add one half of the sauce to the pasta and toss.
Now I have eighteen pieces of shrimp. We love shrimp in this house so 9 pieces per serving. Put spaghetti on plate, add shrimp and pour one half of sauce over the shrimp and pasta on each plate.
You’ll love it.