Recipe contributed by Teresa A. of West Windsor, NJ
Serving Size: 4-6
1 lb. Pappardelle’s Spanish Saffron Trenette 1-1/2 lbs. large shrimp 1/3 c. clarified butter 2-3 tablespoons minced garlic 6 green onions, chopped 1/4 c. dry white wine 2 tablespoons lemon juice 2 tablespoons fresh parsley, chopped Salt & Pepper
Bring a pot of salted water to boil. Cook pasta until al dente, 8-10 minutes.
Heat butter in a large skillet over medium heat; add garlic and cook 1-2 minutes until softened, but not browned.
Add shrimp, green onions, wine, and lemon juice, cooking until shrimp are pink and firm, 1-2 minutes per side. Do not overcook.
Add chopped parsley, salt, and pepper and serve on top of pasta.
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