1/4 cup plus 1 1/2 tsp Kosher salt, divided
12 oz uncooked fettuccine
1/3 cup extra virgin olive oil
1 lb large, peeled and deveined shrimp
1/4 tsp black pepper
1/4 cup dry white wine
3 garlic cloves, minced
1/4 cup (1/2 a stick) unsalted butter, cut up into 4 pieces
2 TBSP fresh lemon juice
1/3 cup fresh basil leaves torn, plus more for garnish if desired
Place 4 quarts water in a a large pot, and bring to a boil over high. Add 1⁄4 cup of the salt, and stir until dissolved. Add pasta, and cook until al dente, about 9-10 minutes. Ladle out 1 cup of the cooking water, then drain the pasta completely. Set aside.
Heat olive oil in a large skillet over medium-high. Add shrimp; sprinkle with pepper and 1⁄2 teaspoon of the salt.
Cook, stirring occasionally, until shrimp about 30 seconds. Add wine and garlic; continue cooking, stirring occasionally, until shrimp are mostly cooked through, about 1-2 minutes.
Add pasta and 1⁄4 cup of the cooking water; bring to a simmer.
Add butter, lemon juice, and remaining 1 teaspoon salt. Cook, stirring constantly, until sauce thickens and coats pasta, about 1 minute, adding more cooking water, 1⁄4 cup at a time, if needed.
Remove from heat. Stir in torn basil.
Top if desired with basil leaves and black pepper. Serve with good crusty bread, a salad and a glass of Sauvignon Blanc. ENJOY!
Categories: Entrees
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