Rotini with Argentinean Red Shrimp

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I love cooking shrimp, it easily takes on flavors while retaining a savory aspect of its own. Recently out family decided to participate in meatless Monday, a nod to help the environment and self-sustaining living. This is a great and simple dish, filled with bold flavors and a hint of lemon. A fantastic meatless Monday dinner.

Full time 20 minutes
Serves 2

You will need:

1 lb. Argentinian red shrimp, cleaned
1 shallot, sliced fine
1/2 cup chicken stock
1/4 cup white wine
1/4 cup lemon juice
1/4 cup butter
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp dried chopped parsley
1/2 tbsp dried chopped basil
2 tsp ground black pepper
1 tsp salt

1/3 lb. rotini or penne pasta, cooked

For garnish:
1 small lemon
fresh ground pepper

Let us begin:

In a large sauté pan, heat olive oil, garlic, and shallot over medium high heat.

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Cook 2-3 minutes until garlic begins to golden and shallot turns translucent.

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Add in chicken stock, lemon juice, white wine, salt, and pepper.

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Bring to boil, then reduce heat to low, cover and cook 5-8 minutes or until liquid reduces by 1/2.

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Remove cover. Add in butter, basil, and parsley. Return heat to medium-high and let butter melt in.

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Once butter is melted, give a good stir.

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Add in shrimp and cook 3-4 minutes until shrimp is opaque.

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Remove from heat.

Divide pasta between two dishes and top with half of the shrimp and liquid.

Zest lemon and slice in half.

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Top shrimp with half lemon and lemon zest, lightly grind pepper across the top.

Serve immediately and enjoy!

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