- 1/2 tbsp unsalted butter
- 2 tsp extra virgin olive oil. divided
- 4 minced garlic cloves, divided
- 12 large peeled and deveined shrimp (about 6.5 oz)
- kosher salt, to taste
- freshly ground black pepper
- 1 tbsp chopped fresh parsley leaves
- 1/2 tsp fresh grated lemon zest
- 3 tbsp freshly squeezed lemon juice (from 1 lemon)
- pasta of choice (I used linguine. Recipe called for zoodles)
- Brussels sprouts, quartered
- parmigiana, optional.
DIRECTIONS:
In a large pot, cook pasta according to instructions on box
In a large nonstick pan, melt the butter and 1 teaspoon olive oil over medium heat. Add the garlic and Brussels Sprouts saute for a few minutes. Add the shrimp, kosher salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Set aside.
Once pasta is done cooking, remove from the heat, drain and add the shrimp, parsley, lemon zest, and lemon juice. Top with parmigiana. Toss well to combine and serve immediately.
P.S. That's the sparkling grapefruit Izze, and my favorite way to drink it is with vodka, a splash of club soda and a lime. It's sooooo yummy and refreshing, & pairs well with almost anything. XOXO