WHITE WINE AND GARLIC BUTTER SEASONING RECIPES

Steps:

• Heat 3 tbsp olive oil on low and sauté the shallots & onions until fragrant. Season with a sprinkle of salt.
• Add the garlic and sauté another 1-2 minutes. Add more oil if needed.
• Add the Old Bay, garlic powder, & black pepper.
• Add the tomatoes, season with salt to taste and sauté for 1 minute
• Turn the heat up just a bit and add the white wine. Let it simmer for 2-3 minutes. Taste the sauce and add salt if needed.
• Lightly season the shrimp with a bit of Old Bay, garlic powder, and black pepper. Add the shrimp, mussels, parsley, and dollops of butter. Cover for 3-4 minutes or until the shells open.
• Remove the shrimp & mussels when they are done and set them aside. Turn heat back down to a low simmer.
• Add your al dente pasta to the pan with 1/2 cup of reserved pasta water (make sure you salt your water when boiling the pasta). Mix until coated evenly
• Add the parmesan and mix well. Turn off the heat once most of the sauce has been absorbed.
• Squeeze fresh lemon juice and give it one more toss
• Plate with seafood and top with parsley, parmesan, and crushed red pepper.

Steps:

• Start melting the butter in a skillet over low heat, also adding the olive oil in the process.
• Add the shrimp, some salt, the garlic, and chili flakes. Cook and stir for 5-7 minutes or until the shrimp turn pink.
• Remove the shrimp from the skillet, but stir in the white wine, lemon juice, fresh parsley, some salt, and pepper. Simmer for 5 minutes or until reduces by half.
• Serve the shrimp drizzled with the sauce and garnished with lemon wedges and fresh parsley.