Garlic Champagne Shrimp

Laurie & Garret, Cooksy Creators

Quick appetizer or entree when served with pasta. Great for a special occasion or even a fast weeknight dinner. A very versatile dish.

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10 extra large shrimp
- fresh & uncooked/raw - peeled and deveined
2 Tbsp olive oil
- divided into 1 Tbsp each
6 Tbsp butter
- cut into 1 Tbsp cubes
6 cloves garlic
- minced
1 tsp red pepper flakes
- add a little more or a little less depending on your heat tolerance
1/2 c extra dry sparkling wine
- or champagne or cava
1-1/2 Tbsp lemon juice
- approximately juice of 1/2 a lemon
salt
- to taste
pepper
- to taste
1/3 c Parmesan cheese
- grated
1 Tbsp Italian parsley
- chopped and extra for garnish
8 oz linguine
- cooked (about 1/2 box of pasta)

Cook the 1/2 box linguine (about 8 oz) per the package instructions. Drain. Set aside.
Measure ingredients. Set aside.
Pat shrimp with paper towel to dry.
Prepare shrimp - put uncooked/raw shrimp in a bowl. Put a pinch of salt and pepper then 1 Tbsp olive oil. Combine. Set aside.

Preheat to 281°F
Add 1 Tbsp olive oil
Add 10 extra large shrimp to pan
Add salt to pan
Add pepper to pan
Flip ingredients
Remove shrimp from skillet and place on a plate. Shrimp partially cooked and will be cooked a little more with the sauce.
Add 6 cloves garlic to pan
Stir ingredients
Stir ingredients
Add 1-1/2 Tbsp lemon juice to pan
Add 1/2 c extra dry sparkling wine to pan
Add 1 tsp red pepper flakes to pan
Stir ingredients
Note: You are going to reduce sauce to almost dry
Add 6 Tbsp butter to pan
Add shrimp to the skillet
Stir ingredients
Add 1 Tbsp Italian parsley to pan
Flip ingredients
Remove from heat