1 tablespoons olive oil
1 ¼ lbs. Shrimp (Peeled and deveined)
1 lbs. Spaghetti (either fresh or dried and cooked)
6 tablespoons garlic chopped
6 tablespoons shallots chopped
12 oz. white wine
12 oz. Butter
6 tablespoons fines herbs (equal parts of chives, parsley, tarragon finely chopped)
4 tablespoons lemon juice
Salt to taste
First put a soup pot of salted water on high heat to cook your pasta. In a sauté pan on medium heat, add the olive oil until it just starts smoking.
Add your shrimp and sauté on the first side. Flip the shrimp add half of the butter, garlic and shallots and sauté for about 30 seconds making sure not burn or brown the garlic. Then add the wine and the rest of the butter.
You will reduce this until it reaches sauce like consistently.
Now add the herbs and lemon juice, pasta and season with salt and serve.
Pair with our "Block 21" Sauvignon Blanc.