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Italian
4
20 minutes
20 minutes
8 ounces thin spaghetti, cooked
12-ounces medium raw shrimp, tails removed
6 cloves garlic, minced
½ bunch flat leaf parsley, finely chopped
1 lemon, zested and juiced
4 tablespoons butter
½ cup white cooking wine
10 ounces grape tomatoes, sliced in half
6 ounces shredded parmesan cheese
Salt and pepper, to taste
Red pepper flakes (Optional)
Preheat Blackstone griddle to medium heat. Lay down 2 tablespoons of butter, shrimp, garlic, and tomatoes. Season with salt, pepper, and red pepper flakes. Cook for 4-5 minutes until the shrimp are seared and the garlic is very fragrant.
Add the pasta, lemon juice, zest, parsley, wine, and remaining butter to the griddle. Stir with spatulas until the wine has slightly reduced, forming a sauce coating the pasta and shrimp.
Remove the pasta from the griddle and set on a large serving platter. Top with shredded parmesan cheese. Serve immediately.
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