The Fish House
Matthew Brown

8 oz. shrimp, (16/20 ct.)
2 Tbsp. olive oil
1 bulb (2 oz.) chopped garlic
2 Tbsp. crushed chili flakes
6 oz. grape tomatoes, halved
4 oz. chopped shallots
6 oz. white wine
Juice of 2 lemons
4 oz. whole unsalted butter
1 bunch parsley, chopped
2 oz. parmesan cheese
10 oz. cooked linguini
Salt and pepper to taste

In a medium sauté pan, heat the olive oil until it begins to “ribbon” when moved. Place the shrimp into the pan gently so as not to splash. When the shrimp develop a little color, about one minute, flip the shrimp over. Add the garlic and the shallots and reduce the heat to keep the garlic from burning. Cook the mixture for 2-3 minutes depending on the color of the garlic. The garlic should be lightly toasted. Add the chili flakes and toss the mixture until it coats the shrimp. Add the grape tomatoes and let sit until the tomatoes begin to wilt. Add the white wine and lemon juice. Reduce the mix by half and add the butter. Add the cooked pasta. The starches from the pasta will help the sauce stay together and assist in the butter mount. Bring the dish to a simmer until the butter melts. Add the parsley and salt and pepper. When the sauce has coated the shrimp and the pasta, the dish is done. Plate the dish and garnish with parmesan cheese and parsley.