1lb Louisiana Select shrimp, peeled and deveined
12 ounces dried fettuccine pasta cooked
½ cup reserved pasta water
4 Tablespoons butter
2 Tablespoons olive oil + more for shrimp
2 shallots, roughly chopped
6 garlic cloves, roughly chopped or pressed
Dash red pepper flakes
¼ cup white wine
½ lemon, juiced
¼ teaspoon salt, more to taste
4 sprigs fresh Thyme
Freshly Ground Black Pepper, to taste
Fresh parsley, for garnish
Start by sautéing the garlic and shallot in olive oil and butter until tender.
Add a pinch of salt , thyme, and red pepper flakes to begin layering the flavor.
Add the shrimp to the sauce. Cook the shrimp for 3-4 minutes until pink.
Deglaze the pan with white wine and lemon juice. Bring to a boil and reduce a little.
Transfer the pasta to the shrimp sauce. Use tongs to transfer the noodles into the skillet with sauce.
Add pasta water to the dish until the desired sauce consistency is reached.
Garnish with fresh parsley.