Chef Mansour Gorji from Canary by Gorji makes an easy summer shrimp pasta.
Shrimp & Pasta
16 medium - large shrimp
1 pound pasta, cooked
3/4 cup olive oil
4 tablespoons minced garlic
2 tablespoons minced Italian parsley
4 teaspoons butter
2 tablespoons white wine
2 tablespoons shredded Parmesan
1 teaspoon lime juice
coarse ground black pepper
Brush the shrimps with half of the olive oil and season with salt and pepper.
Place 1/4 cup olive oil and 1/2 the butter in a pan or pans, add the shrimp and sear on high heat for about 1 minute on each side or until it changes color.
In another pan place the rest of the olive oil and butter, spread the garlic and then sprinkle the parsley over it.
Sauté the garlic for about 1 minute on high heat, constantly mixing. Stop the heat, add the Parmesan and mix rapidly.
Add the wine and lime juice while the pan is still on the stove.
Toss the pasta with the sauce, add the shrimp and serve.