Cook Time: 20/30 minutes
1 pound large shrimp, shelled with tails on or off, depending on preference
1 pound of pasta of your choice. We like farfalle for this dish.
2 garlic cloves, minced
2 tablespoons of extra virgin olive oil
2 tablespoons butter
Pinch of red pepper flakes (to taste)
Bring pot of water to a boil. Once water boils, add generous amount of salt. Add pasta and cook, based on package instructions or until al dente.
Heat a large pan over low-to-medium heat. Once heated, add oil and butter. Once oil and butter heat up, add garlic and sauté until it softens and becomes fragrant.
Season shrimp with salt, pepper, and paprika – and add to the pan. Cook for about 1-2 minutes per side. Remove shrimp once cooked through.
Add lemon juice to pan to deglaze. Add additional tablespoon of butter.
Once pasta is cooked, add to pan, along with the cooked shrimp, red pepper flakes (optional), and chopped parsley. Stir to coat the pasta and combine with shrimp. Add a small amount of pasta water to help combine ingredients. Season to taste.
Serve with additional drizzle of olive oil and more chopped parsley for garnish.