cloves garlic, minced (I use the minced garlic you store in the fridge)
1/3
cup dry white wine
2
tbsp lemon juice
1 1/2
butter
1
cup cherry tomatoes, halved
2
tbsp parsley
Directions
1.
Cook pasta and drain; reserve 1 cup of the pasta water.
2.
Meanwhile, peel, devein and rinse shrimp (I usually buy the kind already peeled and deveined- it says to use fresh but I use frozen often. If you use frozen, let the shrimp sit in cool water until it's not frozen before cooking); pat dry with paper towels. Season shrimp with salt and pepper.
3.
In a large skillet, heat olive oil over medium-high heat. Add garlic and shrimp; cook and stir for 2-3 minutes or until shrimip begin to turn pink. Transfer shrimip to a plate.
4.
Add to skillet wine, lemon juice and reserved 1 cup pasta water; cook and stir 1-2 minutues until reduced by half. Stir in butter. [Many times I don't do this step and don't use wine, I just go to the next step. We make buttered noodled and add the lemon on the shrimp].
5.
Return shrimp to skillet. Stir in cooked pasta, tomatoes and parsley. Heat through (couple minutes).
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