Shrimp with garlic and white wine sauce

 From Pinch of Yum

We've made this twice now.  Kiddos are not fans of shrimp so we might want to try with chicken at some point.  This is as good as what you could find at a restaurant (if we were still going out to eat at a restaurant).

2 tbs butter

2 crushed and minced garlic cloves

4 cups of chicken broth

2 cups of water

1 lbs fettucine or linguini 

2 tbs butter

2 tbs crushed and minced garlic cloves

1/2 cup white wine

1 1/2 lbs peeled and deveined shrimp

1 cup heavy cream 

lemon zest

1/2 cup parmesan cheese

1/2 cup parsley or cooked and drained spinach

lemon juice

salt and pepper to taste

Melt the butter and cook the garlic in a large pot until fragrant

Add in the broth and water and bring to a boil

Add in pasta and cook until done, do not drain

In a large cast iron pan, add the rest of the butter and melt it

Add in the shrimp and cook until just barely done 2-3 minutes per side 

Add in the garlic and white wine and cook until the wine has evaporated and the shrimp is beginning to brown **

Add the shrimp, cream, parmesan, parsley/spinach to the cooked pasta

Finish with lemon juice and zest, and salt and pepper to taste

**I'm having trouble with the timing on the shrimp.  I've had to remove the shrimp from the pan so they don't over cook and then let the white wine and garlic make a nice thick sauce as it reduces.  I then add everything back into the pasta.  I've cut back on the white wine here as well but still had to take the shrimp off early.  Bigger pan?  Make sure the shrimp is totally dry before adding it to the pan?  I'll keep trying because this is so good.