1/2 pound peeled & de-veined shrimp
4 Tbsp olive oil
8 Cloves garlic chopped
1 Large shallot sliced thin
1 cup white wine
1/2 lemon juiced
1 tbsp fish sauce
2 Tsp sugar
1/2 tsp pepper
pinch salt
pinch red pepper flakes
3 Cups dry fusilli (cooked per box directions)
Fresh shredded Parmesan to top.
Place oil in pan over low heat. Add in shrimp and cook slowly on low heat until pink throughout. You want the oil to infuse with the shrimp flavor. Remove shrimp and add garlic and shallots. Cook over low until garlic softens. Start your pasta now. Add remaining ingredients (reserving Parmesan) to pan with garlic and shallot. Bring heat to high and let boil. Reduce heat to medium high and allow sauce to thicken and reduce. Once pasta is done add in about 1/2 cup of pasta water and boil sauce again. Strain pasta and pour it into pan. Toss to combine making sure all pasta is coated with sauce. Serve with grated Parmesan.
If you want to kick up the flavor add in 1 tbsp of unsalted butter when you add pasta sauce. This will gloss your sauce and make it that much richer. I did not add it last night because I wanted a lighter more spring like sauce.
Pointer: This pasta is great for kids. Reserve some pasta and coat with butter and Parmesan to make a great dinner for your kids.
