1 lb uncooked Shrimp
1 lb spaghetti
3 tbsp unsalted Butter
1 BOU Roasted Garlic Bouillon Cube
1 tbsp parsley
1/4 cup white wine
1/4 cup lemon juice
1/4 tsp red pepper flakes
- Boil a large part of salted water and cook spaghetti. Drain well.
- Melt butter into a large skillet over medium high heat. Add in shrimp, red pepper flakes, and BOU Roasted Garlic Bouillon cube. Cook for 2-3 minutes, or until shrimp are pink.
- Stir in wine and lemon juice. Season with pepper to taste. Simmer until sauce begins to slightly thicken and remove from heat. Stir in pasta (recommended to use tongs) and parsley. Serve!
Recipe in collaboration with Courtney Amato