Shrimp & Lemon Pasta

Yum!  I might be over-doing it with lemon recipes in this house, but so far no complaints.  We were in the mood for some lite pasta and I had just bought some shrimp, just happened to have some lemons hanging around and everything else is always in my cabinets.  This recipe is fast, flavorful and really simple.  

Ingredients:
12-14 medium size shrimp, peeled, deveined, tails on
1-2 cups of all purpose flour
Garlic Salt - you can also use powdered garlic & sea salt
2 Tbsp. of Olive Oil
1 Tbsp. of Butter - unsalted
.5 lb. of Angel Hair pasta - really you can use whatever you prefer but the angel hair really has a nice texture with the shrimp
1/4 cup of white wine
Juice of 1-2 lemons - depends on how much lemon you want!
2 Tbsp. of Butter
Chopped fresh Parsley, to taste
Grated Parmesan Cheese


Prep:
Juice lemons
Chop parsley
Measure out ingredients and place on counter/workspace


1.  Boil salted water and cook your pasta according to package directions
2.  Mix together flour & garlic salt; dredge all of the shrimp in the flour mixture. I advise    that you do this all at once and leave shrimp in the flour mixture, you can easily pick the shrimp out to batch fry - shrimp cooks so quickly you don't want to be distracted.
3.  Heat Olive oil & butter over medium heat in a large skillet.
4.  Cook the shrimp over medium heat, 2-3 minutes per side, until shrimp is no longer translucent and heated through.
5.  Transfer shrimp to a plate
6.  Remove any overly dark pieces from the pan, pour in the white wine, lemon juice and butter to lift drippings.  Heat to a slow boil, reduce heat to simmer until mixture has thickened and reduced.  Remove from heat and toss the shrimp in the sauce.
7.  Drain pasta, toss with olive oil, fresh, chopped parsley. Serve a portion on a plate.
8.  Divide the shrimp among the portions and pour the sauce over each serving. Top with parmesan cheese if desired
9.  Enjoy!