Garlic Butter Shrimp with Mead
Garlic Butter Shrimp with Mead
ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup varietal mead
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Lemon wedges, for garnish
steps
- 1.
Cook the linguine in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
- 2.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted. Add the minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- 3.
Increase the heat to medium-high and add the shrimp. Season with salt and pepper, cooking until they turn pink and opaque, about 3-4 minutes.
- 4.
Pour in the varietal mead, stirring to combine, and let it simmer for 2-3 minutes until slightly reduced.
- 5.
Add the lemon juice, lemon zest, and reserved pasta water, then stir in the remaining butter.
- 6.
Toss the cooked pasta into the skillet, along with the chopped parsley. Mix well until the pasta is coated in the sauce.
- 7.
Serve immediately, garnished with lemon wedges and extra parsley. Enjoy your flavorful shrimp scampi!
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