Friday Night Shrimp and Pasta

Friday Night Shrimp and Pasta
From the kitchen of McKenzie Aiken Crisp aka This Chickie Can Cook!

1 pound Angel Hair Pasta or Linguini
1 tablespoon kosher salt
1 pound medium to large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and black pepper
Crushed Red Pepper Flakes
Dried Minced Garlic
Pensey’s Tuscan Sunset Sat-Free blend (or your favorite dried herb blend)
White wine-either Pinot Grigio or Chardonnay
½ lemon, juiced
Parmesan Cheese
1 to 2 tablespoons fresh chopped Flat-leaf Italian Parsley

In a large pot, fill with water and bring to a boil. Once boiling, add salt. While waiting for the water to boil, pat the shrimp dry and sprinkle with kosher salt and black pepper, crushed red pepper flakes, dried minced garlic and Tuscan Sunset seasoning mix. Season both sides of the shrimp. Heat a large skillet over medium-high heat. Add the olive oil and butter to the pan. Once heated and melted, add the seasoned shrimp. Add the pasta to the boiling water and cook according to package directions, less 1 minute. Once shrimp turn pink on the underside, turn over and cook to almost done. Add lemon juice, then deglaze pan with white wine (about ¼ to ½ cup). Cook down and then add drained pasta. Toss the pasta and heat through. Add some freshly grated Parmesan cheese and chopped parsley. Top with more Parmesan cheese on top.

Makes 4 servings