Shrimp Stock Infused Pasta

Ingredients

• 12 oz Pasta (Linguine or Spaghetti)
• 2 cups Shrimp stock
• 4 cloves Garlic, minced
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1/4 cup Dry white wine
• 1/2 tsp Red pepper flakes
• 1/4 cup Fresh parsley, chopped
• 1 tbsp Lemon juice
• to taste Salt and black pepper

Steps

1. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions for al dente.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
4. Pour in the white wine and let it simmer until reduced by half.
5. Add the shrimp stock to the skillet and bring to a gentle simmer for 3-5 minutes to concentrate the flavors.
6. Using tongs, transfer the undercooked pasta directly into the skillet with the simmering stock.
7. Increase heat to medium-high and toss the pasta continuously in the stock until the liquid is mostly absorbed and forms a light sauce that coats the noodles.
8. Remove from heat, stir in the lemon juice and fresh parsley, and season with salt and pepper to taste.