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Prep Time30 minutes
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Cook Time30 minutes
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Serving4
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This is velvety and lemony. The dish depends on the best shrimp and most perfect pasta. Make your own fresh pasta and this simple sauce and it’s date night all night long. Reminds me of what Leonora Hornblower said of herself at Capote’s Black and White Ball. “I was so entertained by myself that I really had very little time for anyone else.”
Ingredients
Directions
Be sure to clean your shrimp scrupulously - remove that black vein down the back!
In a large heavy skillet, melt butter and olive oil over medium heat. Add lemon juice, maybe a splash of white wine, scallions, red pepper flakes and salt and pepper. Season with Worcestershire sauce Add the shrimp. Then add the garlic and be careful not to burn, stirring with a wooden spoon and watching to make sure the garlic doesn't go past a caramel color.
Add the cherry tomatoes, and saute until they are split and the shrimp are pink. Do not overcook the shrimp. Sprinkle parsley over all.
Serve over fresh pasta.
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