4 tablespoons unsalted butter
2 teaspoons fresh, minced garlic
¾ cup chicken broth
1.5 teaspoons corn starch
¼ cup cream
2 tablespoons good quality, dry French vermouth (clear)
1/4 teaspoon fresh lemon zest plus a pinch
1/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup chopped shallots
Red pepper flakes
1 pound fresh, large shrimp, peeled & deveined
Salt & pepper
Fresh Italian parsley, chopped
1 fresh lemon
10 ounces thin spaghetti (do not use a wide pasta)
Add the garlic and 2 tablespoons of the butter to a medium sized sauce pan, over medium temperature. Once butter starts to bubble around the garlic, cook 1 minute.
Whisk the chicken broth with the corn starch and add to the pan. Whisk in the cream, vermouth, lemon juice, salt and white pepper and bring to a simmer. Remove from heat and swirl in 2 tablespoons of cold butter.
Fill a medium/large pot with two quarts of water and add 1 tablespoon of salt. Heat over high temperature to bring to a boil. Prepare the shrimp while water is heating.
Heat the olive oil and butter in a large sauté pan over medium temperature. Don't let oil get too hot or the shallots will brown. Add the shallots, the shrimp, a pinch of pepper flakes and cook for about 2 minutes. If shallots start to get dark, add a little bit of chicken broth to stop the caramelization. Turn the shrimp over
and lightly season with salt & pepper. Let cook about 1 to 2 more minutes and toss until shrimp are opaque in color. DON'T OVERCOOK!
Pour sauce over the shrimp, cover and remove from heat.
Add the pasta to the boiling water and cook to desired tenderness. Drain the pasta and toss with the shrimp/sauce, lots of chopped parsley and a squeeze or two of lemon. Serve immediately.