Shells and Shrimp with Garlic Wine Lobster Sauce

20 Min.
30 Min.
4
Ingredients
12
ounces uncooked small pasta shells
12 ounces uncooked small pasta shells
½
cup dry white wine
½ cup dry white wine
teaspoons Better Than Bouillon® Lobster Base
1½ teaspoons Better Than Bouillon® Lobster Base
2
tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
4
cloves garlic, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
1
pound uncooked shrimp (31/40 count), thawed, peeled, deveined, tails on
1 pound uncooked shrimp (31/40 count), thawed, peeled, deveined, tails on
1
cup frozen baby peas, thawed
1 cup frozen baby peas, thawed
2
tablespoons butter
2 tablespoons butter
2
teaspoons lemon juice
2 teaspoons lemon juice
½
teaspoon coarse black pepper
½ teaspoon coarse black pepper
1
tablespoon chopped fresh dill weed
1 tablespoon chopped fresh dill weed
Parmesan cheese (optional)
Parmesan cheese (optional)
Directions
  1. Cook pasta according to package directions; drain well. Set aside.
  2. In a small bowl, add wine and Lobster Base, whisk to combine, set aside.
  3. In a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add shrimp; cook until done, about 3-4 minutes, turning frequently.
  4. Add pasta and peas to shrimp, stir to combine. Stir in wine mixture, butter, lemon juice and pepper. Cook about 2 minutes until thoroughly heated.
  5. Toss shells and shrimp with dill. Top with freshly shaved Parmesan cheese and serve with warm crusty bread.

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