Lemon Garlic Shrimp w/ Farfalle Pasta

Ingredients:

• 2 tbsp of salt

• 2 qt cold water

• Frozen shrimp (deveined)

• Farfalle pasta

• 1 ½ tbsp of avocado oil (any vegetable oil works)

• 2 tbsp of unsalted butter

• 1 tbsp of garlic

• 1 tbsp of cooking wine

• Juice from 1 lemon

• Pinch of red pepper flakes

• ½ tsp of black pepper

• 1 tsp of lemon zest

• 1 diced red bell pepper

Steps to follow:

1. Brine frozen shrimp in the fridge for 2-3 hours. To brine the shrimp, start by filling a large bowl with 2 quarts of water, dissolving around 2 tbsp of salt in it, and then adding the shrimp to the water. (for best results leave in fridge for 3 hours)

2. Once done drain the water and pat dry the shrimp.

3. Begin boiling the water for the pasta and turn on the heat on the other side of the stove to low-medium for our skillet.

4. After adding the pasta to the boiling water, put the butter and olive oil into the skillet to begin making the sauce.

5. When the pasta is al dente drain the water out.

6. Once the butter is melted, stir in the garlic and red bell peppers and cook this until softened. (should take 2-3 minutes)

7. Now add the cooking wine and let this reduce to about half (30 seconds). Then add the shrimp, lemon juice, and pinch of red pepper flakes. Cook the shrimp until they are no longer translucent in the middle. Make sure to flip to cook evenly on both sides.

8. Once they are a nice pink color, throw in the lemon zest and black pepper and stir. Lastly throw in your fresh pasta into the skillet and toss until the pasta is covered in the sauce.

9. Serve.