1 1/2 lb large shrimp, peeled and deveined
1 T of The Olive Bin's Sicilian Lemon White Balsamic Vinegar
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/4 C of The Olive Bin's Garlic Olive Oil
1 lb lemon chive angel hair pasta
1/2 C dry white wine
2 lemons, zested and juiced
1/2 C heavy cream
2 T parsley freshly grated Parmesan cheese
Cook pasta in a pot of boiling salted water until al dente (about 8 mins). Save 1/2 cup pasta water. Drain the rest and return to the pot.
Meanwhile, in a large bowl, toss the shrimp, Lemon Balsamic, salt and pepper.
In a large skillet, heat 2 T Garlic Oil over medium high heat. Add the shrimp and cook about 2 mins per side or until pink. Be careful not to over-cook. Remove and keep warm.
To the skillet, add the wine and lemon zest. Boil to reduce the wine by half, 3-5 minutes. Remove from heat. Stir in the cream, pasta cooking water and lemon juice.
Pour the sauce over the cooked pasta and gently fold in the shrimp and parsley. Serve and enjoy!
