The Weeknight Table

Ingredients

Seafood

• 1 pound large shrimp, peeled and deveined

Pasta / Grains

• 8 ounces angel hair pasta

Produce

• 1 cup chopped onion
• 3 cloves garlic, minced
• Fresh parsley (for garnish)
• 1 lemon (for fresh juice)

Dairy

• 1 stick (½ cup) unsalted butter
• Grated Parmesan cheese (for garnish)

Liquor / Bar

• ¼ cup whiskey

Pantry / Dry Goods

• 2 tablespoons olive oil
• 1 cup chicken stock

Spices & Seasonings

• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon herbs de Provence

Instructions:

Cook the angel hair pasta according to package instructions, drain, and set aside. In a large skillet, heat a mix of olive oil and butter over medium-high heat. Season the shrimp with salt, pepper, and herbs de Provence. Cook the shrimp just until they begin to turn pink, then remove from the pan and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are soft and the garlic is fragrant. Add a splash of whiskey to the pan and carefully flame it (tilt the pan toward the flame if using a gas stove or use a long lighter), letting the alcohol cook off completely.

Once the flame dies down, add the lemon juice, one stick of butter, and the chicken stock. Bring the mixture to a boil, then reduce the heat slightly and let it simmer until the sauce reduces and thickens. Return the shrimp to the pan and let them finish cooking through. Toss in the cooked angel hair pasta and stir well to coat. Finish with a generous handful of chopped fresh parsley and grated Parmesan cheese before serving.