You can basically make this recipe with any kind of pasta, it doesn't really matter which you choose in terms of the overall flavour - so if you have a particular favourite, go with that. I'm personally a big fan of regular thin spaghetti, and since this was it was served on our honeymoon in Italy, I'll be using that! Otherwise, you'll need the following for a wonderful meal for 2:
- 1/2 lb of spaghetti
- 1/2 lb of shrimps, cleaned and deveined. Do try to buy to fresh if you can.
- 1/5 cup of olive oil
- 1/4 cup butter
- 1/2 cup dry white wine
- 3 cloves garlic, chopped finely
- 1/5 cup fresh parsley, chopped coarsely
- Salt and coarse black pepper to taste
Preparation:
Fill a pot of water and boil it up. While that's boiling, prepare the skillet or frying pan you'll be frying the shrimp in. When the water boils, throw the pasta in with a teaspoon of salt and cook it as long as your brand of pasta requires.
Begin to heat some oil in the skillet, and fry the chopped garlic for about a minute before adding the shrimp, seasoning with a little salt and pepper. The shrimp will only take a few minutes to cook if the pan is hot enough. When they look about ready and turn pink, take them out and set aside.
Add the butter and wine to the skillet, and turn the heat down a little to medium-high. Stir the pasta if you haven't already.
Cook the wine and butter until you've reduced it by half the original volume, then add the shrimp back in and reheat. Drain the pasta, assuming it's done, but save about half a cup of the water. Mix everything together in the skillet, as well as the parsley. If the pasta looks like it's a bit dry, just add some of the water you kept. Complete with a little grated cheese on top
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