Yield: 4 Servings
|20 \N||Jumbo shrimp, raw or cooked|
|12 ounces||Fresh pasta; -=OR=- Dry pasta, such as angel hair, spaghettini, pastina, orzo, riso or bowties|
|3 tablespoons||Olive oil|
|½ cup||Dry white wine|
|4 tablespoons||Unsalted butter|
|2 tablespoons||Chopped parsley|
PEEL AND DEVEIN SHRIMP, leaving the swimmer intact. Bring 4 quarts of cold, salted water to a boil over high heat on the stove. Heat the oil in a skillet over high heat, add the shrimp and cook 1 minute, tossing or stirring. Add the wine and cook another 3-to-4 minutes.
Remove from heat, whisk in the butter and add the chopped parsley.
Meanwhile, add the pasta to the boiling water, cook to desired doneness, drain and toss with the shrimp. Place on a serving platter or in a large serving bowl and serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK