INGREDIENTS:

1 pound spaghetti

1 pound Argentine Red Shrimp--or any large, raw shrimp, peeled

Kosher salt and freshly ground black pepper

2 tablespoon olive oil plus some for drizzling

3 tablespoons butter divided

4 cloves garlic chopped

1 large shallot finely chopped

½ teaspoon crushed red pepper flakes

1 cup grated parmesan cheese

1 cup Rosé wine (something dry and mineral-y)

1 cup fresh basil torn

1 lemon zested and juiced

INSTRUCTIONS:

Cook the pasta to package directions. Hold off on starting the shrimp until you start your pasta.

Season the shrimp with salt and pepper. Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add the shrimp. Cook for a few minutes on each side until pink & cooked through. Remove shrimp and set aside.

Add an additional drizzle of olive oil to the skillet and remaining butter and add the garlic, shallots, crushed red pepper flakes, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings.

Reduce the wine for 1 minute and add the lemon zest and juice and the shredded parmesan cheese--stirring the mixture until the cheese has melted. Add the cooked pasta and cook for about 30 seconds, just to combine, and let the pasta soak up the sauce. Nestle the shrimp back into the skillet, garnish with basil and serve.

SOURCE: whatsgabycooking.com