Prep time: 40 minutes

Serves 6-8

Ingredients:

2 pounds of large, good quality raw shrimp, peeled, deveined– tails off

½ cup butter

3 tablespoons extra virgin olive oil

2 cloves of minced garlic

2 tablespoons minced shallots

1 cup each red, yellow and orange peppers de-seeded and cut julienne style (in thin long strips, 1/8 inch thick)

1 pound of fettuccine or angel hair, cooked, rinsed and set aside- reserve ¼ cup of the pasta water for later use

¼ cup white wine

juice from 2 lemons

3 tablespoons chopped flat leaf Italian parsley

1 teaspoon Kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Place the butter and olive oil in a large sauté pant on the stove over medium-high heat. Once the butter has melted, add the minced garlic and shallots- cook for 2-3 minutes until they become slightly brown and caramelized.

Add the shrimp to the pan- cook for 2-3 minutes, until the shrimp turn from an opaque color to red- be careful not to overcook the seafood.

Add the peppers- cook for an additional 2 minutes.

Deglaze the pan with the pasta water, white wine, and lemon juice. Let the liquid reduce slightly- the starch in the pasta water will help thicken this mixture.

Place the pasta in the pan and toss carefully with the shrimp/pepper mixture until all of the pasta is coated and all of the ingredients are hot.

Season with the salt and fresh cracked black pepper.

Add the chopped parsley- mix.

Serve with lemon wedges, shaved pecorino or Parmesan.