Make a big batch of clarified/drawn butter or ghee to use in all recipes calling for butter. Clarified butters have had all milk solids removed so it has a higher smoke point. This is also great way for those that are lactose or casein intolerant to consume and cook with butter. You can draw your own butter with my clarified butter recipe, or it can be bought. Any health food stores will almost definitely carry clarified butter and or Ghee (a class of clarified butter originated in India). Ghee has many claimed added health benefits as well, however it will give a slightly different flavor than drawn butter will. Try them both!
Starchy cooking liquid is the best way to marry a sauce with your pasta for any dish! To serve this dinner we love to eat this butter lettuce salad and either simple dinner rolls, or we buy the box mix of Cheddar Bay Biscuits found in any major grocery store.
1lb. Raw deveined shrimp
4-5 cloves of garlic
1 whole shallot
3-4 tbsp. clarified butter
1- 1/12 tbsp Extra Virgin Olive Oil
1/2 cp Dry white wine
1 tbsp lemon juice
1 tbsp chopped parsley
1 lb pasta or GF pasta if needed (linguine, angel hair or spaghetti are best)
salt and pepper to taste
Bring water to a boil for your pasta. I buy frozen shell on deveined shrimp (it’s a little cheaper). If using frozen shrimp, thaw under cold running water for about 30 minutes. While the shrimp runs under cold water, I take the shell off (leaving the tails) saving in a bowl. Next chop garlic, shallot and parsley. Add pasta to boiling water. Heat saute pan over medium high heat, add 3 tbsp clarified butter and olive oil to pan. (The olive oil is added to keep the butter from burning.) Once butter and oil are melted and slick throughout pan lower heat to medium. Put chopped shallot in pan, saute for about 1 minute, then add chopped garlic. Saute until soft (don’t let the garlic brown or burn), add shrimp and reserved shells. Cook the shrimp for about 30 seconds to a minute on each side. Remove shrimp, leaving the shells in pan. Add white wine and raise heat to medium high. Cook, stirring occasionally, for about 4 to 5 minutes. Make sure to reserve about a cup of the pasta cooking water. Add partially cooked shrimp and lemon juice. Cook for about 3 minutes or until shrimp is cooked through (no longer than 6 minutes) Add chopped parsley. Remove pan from heat and take out the shrimp shells. Return to low heat and add cooked pasta. 1 tbsp at a time add the reserved pasta water and toss until butter sauce becomes thick enough to coat pasta. Serve while hot!