1 lb of Raw Shrimp
1 Medium Shallot
1 - 2 Cloves of Garlic
2 TSP Salt
Pasta of Choice (Fettuccine Pictured)
Fresh or Dried Parsley (Fresh Preferred)
1 Small Lemon
4 TBS Olive Oil
2 TBS Unsalted Butter
1 TSP Paprika
Fill a pot with water (1/2 to 3/4 full), and set to high heat to boil.
While the water gets to boiling, start preparing the shrimp. Unfreeze (if necessary), remove tail and shell, de-vein and clean. Pat dry with paper towels, and place into a bowl. Cover and put into the fridge until later.
Heat a medium sized skillet with 2 TBS of olive oil to medium low heat. As the skillet comes to temperature, the pot of water should be boiling. Put the rest of your salt into the pot of water, and put in your pasta.
**Note: Don’t forget to stir it occasionally to avoid stickiness.
Peel the garlic and shallot. Finely mince the garlic and shallot, pile into a spot on your cutting board and sprinkle with about 1/2 TSP of Salt .Toss the Garlic, Shallot, and Salt mix into your skillet. Toss gently in the pan to coat with the oil. Sauté for ~4 minutes. Remove the shrimp from the fridge, and place gently into the pan. Turn the heat up to a medium. Stir gently and add in another TBS of oil over the shrimp. Sprinkle 1 TSP of Paprika onto the shrimp. Toss/Stir, flipping shrimp where necessary until they are nearly complete. Add in 2 TBS of butter, stir in, and when the shrimp are cooked, turn off the heat.
Hand shred the parsely (if fresh) and toss into the skillet will the shrimp. When the pasta is complete to your preferred doneness, take a pair of tongs, and remove the pasta, letting it briefly drip off over the pot of water, and place directly into the skillet with the shrimp. Repeat until there is no more pasta in the pot, tossing with the shrimp while you go.
Plate up and enjoy.