2poundsextra-large 21/25 count shrimp(or jumbo!; peeled and deveined)
4scallions(white and halfway up the green part, sliced; optional)
Big pinch red pepper flakes(optional)
Kosher salt and freshly ground pepper(to taste)
¼cupdry white wine
1 ½cupsless-sodium chicken broth
3tablespoonsfresh lemon juice(about 2 lemons)
2tablespoonsminced fresh parsley
Instructions
Cook the pasta according to package directions.
Meanwhile, heat butter and oil in very large skillet over medium heat. Sauté the garlic for 2 minutes, until softened (do not allow it to brown). Turn the heat to medium high, add the shrimp, and scallions and pepper flakes, if using, season with salt and pepper, and cook, stirring frequently, until the shrimp just turn pink, about 4 minutes.
Add the white wine and cook, until the wine is almost evaporated, 1 or 2 more minutes. Add the chicken broth, and bring to a simmer. Add the lemon juice, parsley, and adjust seasonings. Add the pasta, toss well, and you’re done; serve it up!
Notes
There are many sizes and versions of shrimp available in the freezer aisle. Shrimp is one of the foods I have in the freezer at all times: they defrost quickly, they are of excellent quality, and with a couple of pounds of frozen shrimp at your disposal, you can get dinner on the table fast.